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.
Ingredients 7 Servings
- 1 box 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
- Salt and black pepper to taste
Cut half the leek julienne, sauté three minutes with 1 tablespoon olive oil, season with salt and set aside as garnish.
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.
Cook pasta accounting to package direction. Drain pasta and add it to the skillet with the pepper cream.
- Finish the dish with sun-dried tomatoes, leeks, freshly ground pepper, and sprinkle with remaining cheese.