Barilla for Professionals

CHILI-CRISPBONARA

Servings
4

INGREDIENTS

  • 1 lb Barilla Rigatoni
  • 5 5 Egg Yolks egg yolks
  • 1 tbsp extra virgin olive oil
  • 1 cup bacon, julienned
  • 1/2 cup chili crisp
  • 1/2 cup Pecorino Romano cheese, grated
  • Salt to taste

PREPARATION

  1. 1. Bring a pot of water to a boil, add salt to taste.
  2. 2. Heat oil in a large skillet, add the bacon and brown well until its crispy.
  3. 3. In a medium bowl combine the egg yolks, chili crisp and pecorinoRomano cheese.
  4. 4. Whisk in a ½ cup of the pasta cooking water.
  5. 5. Blanch the pasta for 1:15 then add to the skillet.
  6. 6. Turn the heat off then fold in the egg yolk mixture.
  7. 7. Toss to combine and allow for the eggs to gently cook.
  8. 8. Make sure the sauce stays nice and creamy and does not curdle.
  9. 9. Top with extra pecorino Romano cheese to garnish.

CHEF'S NOTE

Recipe courtesy of Chef Yury Krasilovsky. 

Barilla Foodservice Chef Yury Krasilovsky gives carbonara a modern twist, using Barilla® Frozen, bacon and a generous amount of chili crisp for texture and heat.

https://www.barillaforprofessionals.com/en-us/recipes/chili-crispbonara/