Barilla® Farfalle “Carbonara” with Roasted Red Peppers & Vidalia Onions
Barilla® Farfalle “Carbonara” with Roasted Red Peppers & Vidalia Onions
35 minutes total
Made with Barilla Farfalle pasta
Ingredients
Serves 8
| 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 |
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.