Pici Carbonara
Pici Carbonara
Olivelle
6
5 minutes
20 minutes
Craving a creamy, dreamy pasta dish? This Pici Carbonara is here to save the day! With just eggs, cheese, and a handful of spices, you can whip up a velvety sauce that’s pure comfort in a bowl. But wait, our Vera Cruz Chili Olive Oil takes this dish to the next level with a little kick of heat! It's simple, delicious, and definitely worth going back for seconds.
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Ingredients
5 oz Pancetta or Bacon
2 Eggs plus 3 Egg Yolks, room temperature
1 cup Finely Grated Parmesan, divided
2 Tbsp Parmesan Asiago Dipper & Seasoning
1 Tbsp Roasted Garlic White Barrel Aged Balsamic
1lb Pici Pasta
1 Pasta Rock
1 Tbsp Vera Cruz Chili Infused Olive Oil
1 Tbsp Parsley, chopped
Directions
In a small fry pan over medium-high heat, cook pancetta until crispy, about 8-10 minutes. Remove from the pan, chop, and add to a large bowl. Set aside.
In a medium bowl, whisk together eggs, egg yolks, ½ cup Parmesan cheese, Parmesan Asiago Dipper & Seasoning, and Roasted Garlic White Barrel Aged Balsamic. Set aside.
Bring 4 quarts of water to a boil. Season with 1 pasta rock according to package directions. Add pasta and cook according to package directions. Transfer pasta to your large bowl with the Pancetta.
Immediately start incorporating your egg mixture very slowly into the warm pasta while constantly stirring your pasta.
Toss pasta with the remaining ½ cup Parmesan cheese.
Top pasta with Vera Cruz Chili Infused Olive Oil and parsley. Serve immediately.