Pici Carbonara
Pici Carbonara
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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- Author
- Olivelle
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Servings
- 6
- Category
- Cuisine
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.