Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 4 | Author: Olivelle
Creamy, cheesy, and oh-so dreamy - this Pici Carbonara is the kind of comfort food that makes you want to grab the big fork and not share with anyone. It's the Italian hug-in-a-bowl you didn't know you needed.
But wait...we turned up the heat! Normally this recipe calls for Vera Cruz Chili Olive Oil (which we don't have right now), so we swapped for our Garlic and Herb infused olive oil with a pinch of red pepper flakes - and boom! That creamy, silky sauce gets a little sass, just like your favorite Chivilla Bay tee.
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 (or your favorite long pasta)
- 1 tbsp Garlic and Herb Infused Olive Oil + pinch of red pepper flakes (sub for Vera Cruz Chili Olive Oil) **NOTE: could also substitute Tuscan Herb Olive oil if you want more savory depth than spice)
- 1 tbsp parsley, chopped
Directions:
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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.
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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.
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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.
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Immediately start incorporating your egg mixture very slowly into the warm pasta while constantly stirring your pasta.
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Toss pasta with the remaining ½ cup Parmesan cheese.
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Top pasta with Vera Cruz Chili Infused Olive Oil and parsley. Serve immediately.
