Barilla® Farfalle “Carbonara” with Roasted Red Peppers and Vidalia Onions Recipe | US_PROD-dc9369ef-565e-4bd0-9d43-5b27a9497117

Barilla^® Farfalle “Carbonara” with Roasted Red Peppers & Vidalia Onions

Name: Barilla® Farfalle “Carbonara” with Roasted Red Peppers & Vidalia Onions
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 1 Box Barilla® Farfalle; 2 Roasted Red Peppers, Julienne*; 1 Large Vidalia Onion, Julienne; 4 Tbsp Extra Virgin Olive Oil; 5 Egg Yolks; 2 Tbsp Romano Cheese, Grated; 2 Tbsp Parmigiano-Reggiano Cheese, Grated; To taste Salt and black pepper; 1 Tbsp Italian Parsley, Chopped

35 minutes

Dairy/Cream

Made with Barilla Farfalle pasta

Ingredients

8 servings

1Box Barilla^® Farfalle

2Roasted Red Peppers, Julienne*

1Large Vidalia Onion, Julienne

4Tbsp Extra Virgin Olive Oil

5Egg Yolks

2Tbsp Romano Cheese, Grated

2Tbsp Parmigiano-Reggiano Cheese, Grated

To tasteSalt and black pepper

1Tbsp Italian Parsley, Chopped

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

*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.

Step 2

Bring a large pot of water to a boil.

Step 3

Meanwhile, in a skillet sauté onion with olive oil over medium heat until slightly caramelized, about 10 minutes.

Step 4

In a bowl, mix yolks and cheeses, season with salt and pepper.

Step 5

Cook pasta according to package directions, drain reserving 1/4 cup cooking water and toss with onions and peppers.

Step 6

Turn off heat and add yolks mixture with a bit of cooking water, mix well making sure pasta is coated but eggs are not scrambled.

Step 7

Garnish with parsley before serving.