Pici Carbonara
Pici Carbonara
Brie Thompson
6
10 minutes
20 minutes
Carbonara is pure comfort in a bowl, and this one comes together with just eggs, Parmesan, and crispy pancetta. Parmesan Asiago Dipper and Roasted Garlic White Barrel Aged Balsamic add savory depth to the silky sauce, and a drizzle of Vera Cruz Chili Infused Olive Oil brings a little kick of heat. Toss it with thick, chewy Pici and you will be 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
- 1 Tbsp Roasted Garlic White Barrel Aged Balsamic
- 1 lb Pici Pasta
- 1 Pasta Rock
- 1 Tbsp Vera Cruz Chili Infused Olive Oil, to finish
- 1 Tbsp Parsley, chopped, to garnish
Directions
In a small fry pan over medium high heat, cook the pancetta until crispy, 8 to 10 minutes. Remove from the pan, chop, and add to a large bowl. Set aside.
In a medium bowl, whisk together the eggs, egg yolks, ½ cup Parmesan, Parmesan Asiago Dipper, and Roasted Garlic White Barrel Aged Balsamic. Set aside.
Bring 4 quarts of water to a boil. Season the water with 1 Pasta Rock according to package directions. Add the pici and cook according to package directions. Transfer the pasta to the large bowl with the pancetta.
Immediately pour the egg mixture very slowly over the warm pasta, stirring constantly.
Toss the pasta with the remaining ½ cup Parmesan.
Finish with Vera Cruz Chili Infused Olive Oil. Garnish with the parsley. Serve immediately.