Live Naturally Magazine
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Export date: Wed Sep 22 7:55:59 2021 / +0000 GMT



Farfalle "Carbonara"

 

 

Barilla Farfalle "Carbonara"

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

  • 1/2 box Barilla Farfelle
  • 1/2 large Vidalia onion, julienned
  • 3 egg yolks
  • 1 tablespoons Parmigiano-Reggiano cheese, grated
  • 1/2 tablespoon Italian parsley, chopped
  • 1 roasted red peppers, julienned
  • 2 tablespoons extra-virgin olive oil
  • 1 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.