Barilla® Al Bronzo® Bucatini alla Vegetable Carbonara Recipe | US_PROD-2cbcdab7-c4dd-4e2b-a40a-a6fec97b0ee1

Al Bronzo^® Bucatini Pasta Alla Vegetable Carbonara

Name: Al Bronzo® Bucatini Pasta Alla Vegetable Carbonara
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1 Package Barilla® Al Bronzo® Bucatini pasta; 1 Leek, julienne, divided; 4 Yellow peppers; ½ Cup Pecroino Romano cheese; 2/3 Cup sun dried peppers, julienne; 4 Tablespoons Extra Virgin Olive Oil, Divided; To taste Salt and black pepper to taste

40 minutes

Weeknight Weekend Gatherings Dairy/Cream Extra Virgin Olive Oil No Meat

This is Carbonara recipe departs from tradition and forgoes the classic combination of eggs, cracked black pepper, guanciale or pancetta, and Romano Cheese. Instead we turn to vegetables for inspiration creating a luxurious pasta sauce by sautéing yellow bell peppers with thinly sliced leek until golden and crisp around the edges. The leek and pepper mixture is then blended with black pepper, olive oil and flakey salt until smooth. The sauce is added to al dente Al Bronzo^® Bucatini pasta and garnished with sun-dried tomatoes, julienned leek, and dusted with freshly grated Romano cheese. Barilla^® Al Bronzo^® Bucatini pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

Carbonara Recipes

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Ingredients

8 servings

1Package Barilla^® Al Bronzo^® Bucatini pasta

1Leek, julienne, divided

4Yellow peppers

½Cup Pecroino Romano cheese

2/3Cup sun dried peppers, julienne

4Tablespoons Extra Virgin Olive Oil, Divided

To tasteSalt and black pepper to taste

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cut half the leek julienne, sauté three minutes with 1 tablespoon olive oil, season with salt and set aside as garnish.

Step 2

To make the yellow pepper cream: Sauté peppers together with the sliced remaining leek and 2 tablespoons olive oil until wilted and cooked through, about five minutes. Then process pepper and leeks in a blender with half the cheese, a pinch of salt and remaining olive oil into a creamy sauce.

Step 3

Cook pasta accounting to package direction. Drain pasta and add it to the skillet with the pepper cream.

Step 4

Finish the dish with sun-dried tomatoes, leeks, freshly ground pepper, and sprinkle with remaining cheese.