This guest post for American Beer Week comes from Ashley, the creator of Cheese Curd in Paradise. She shared a beer-forward pasta that highlights local Wisconsin ingredients: Beer and Bacon Carbonara. Her dish celebrates regional beer and classic comfort food, combining savory bacon, a light ale, and sharp cheddar for a simple, satisfying meal.
October 27th is American Beer Day, and to mark the occasion Ashley stepped in as a guest contributor for Coleen at The Redhead Baker. As a Wisconsin native from Green Bay, Ashley writes with a hometown appreciation for beer and often cooks with it. She has used beer in everything from tacos and bruschetta to mac and cheese, because beer can add depth, balance, and complexity to many dishes.
For this recipe Ashley focused on an American craft beer: Spotted Cow, brewed by New Glarus Brewing Company in New Glarus, Wisconsin. Spotted Cow is described by the brewery as a farmhouse ale with a hint of corn. Its light, slightly sweet, and mildly bitter character makes it a great choice for cooking, where it can lend a subtle, savory note without overwhelming other ingredients.
When developing the dish, Ashley wanted to adapt the classic carbonara concept—typically made with pasta, eggs, cheese, and cured pork—by replacing the usual white wine with a locally brewed ale. The beer brings a slightly bittersweet, grain-forward flavor that complements the salty, smoky bacon. She also substituted some Wisconsin sharp cheddar for the traditional Parmesan to add a richer, tangier cheese profile that pairs well with the ale.
The result is a simple but flavorful pasta: crispy bacon provides a smoky-salty backbone, sautéed onions add sweetness and texture, and the beer reduces to concentrate its flavor. The egg yolks and cream form a silky sauce that coats the spaghetti, while the blend of sharp cheddar and Parmesan lends both tang and umami. The finished dish is rich and comforting, with a distinct beer note that enhances the overall balance.
Ashley and her husband loved the finished plate. The smoky bacon, the beer’s subtle corn-like sweetness, and the sharp cheddar all worked together to create a dish that feels both familiar and distinctly local. She thanks Coleen for the invitation to contribute and encourages readers to support local brewers and enjoy a cold beer with their meals.
Beer and Bacon Carbonara
Recipe by Cheese Curd in Paradise
Ingredients
- 1 lb bacon, cut into ½ inch pieces
- 1 small white onion, diced
- 1 cup light ale or pilsner (Ashley uses Spotted Cow)
- 3 egg yolks
- ½ cup cream
- ½ cup grated cheddar
- 2 Tbsp grated Parmesan cheese
- ¼ teaspoon black pepper
- 1 lb spaghetti
Directions
- In a large rimmed skillet cook the bacon over medium heat until crisp. Transfer the cooked bacon to a towel-lined plate to drain. Reserve about 2–3 tablespoons of bacon grease in the skillet and discard the rest.
- Add the diced onion to the reserved bacon grease and cook until the onion is soft and translucent. Pour in the beer and simmer gently until the beer reduces and the flavors concentrate, about 10–12 minutes.
- While the onion and beer reduce, cook the spaghetti according to package instructions. Drain the pasta and set it aside, keeping it hot.
- In a medium bowl whisk together the egg yolks, cream, grated cheddar, Parmesan, and black pepper. Set this mixture aside.
- Add the onion and reduced beer mixture to the hot pasta and toss to coat. Quickly mix in the egg and cheese mixture, tossing the pasta so the residual heat thickens the sauce without scrambling the eggs. Gently fold in the cooked bacon.
- Serve immediately and enjoy.