Barilla Farfalle “Carbonara”


Vidalia onions and roasted red peppers give this vegetarian dish some flavor oomph.

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A traditional carbonara features bacon, but the Vidalia onions and roasted red peppers in this dish make up for those missing flavors. 

Barilla Farfalle Carbonara with Roasted Red Peppers & Vidalia Onions
Recipe TypeEntree
Author: Barilla
Serves: 8
  • 1 box Barilla Farfelle
  • 1 large Vidalia onion, julienned
  • 5 egg yolks
  • 2 tablespoons Parmigiano-Reggiano cheese, grated
  • 1 tablespoon Italian parsley, chopped
  • 2 roasted red peppers, julienned
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons Romano cheese, grated
  • Salt and black pepper, to taste
  1. Roast the red peppers; cook on open flame until charred on all sides. Place in a sealed container for 15 minutes, then remove skin and seeds.
  2. Bring a large pot of water to boil.
  3. Meanwhile, in a skillet saute onion with olive oil over medium heat until slightly caramelized, about 10 minutes.
  4. In a bowl, mix yolks and cheese with salt and pepper.
  5. Cook pasta according to package directions, drain reserving 1/4 cup cooking water and toss with onions and peppers.
  6. Turn off heat and add yolks mixture with a bit of cooking water, mix well making sure pasta is coating but eggs are not scrambled.
  7. Garnish with parsley before serving.


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