PICI CARBONARA
Parmesan Asiago Dipper & Seasoning • Vera Cruz Chili Infused Olive Oil • Pasta Rocks
Servings: 6 • Prep Time: 5 mins • Cook Time: 20 mins
Craving a creamy, dreamy pasta dish? This Pici Carbonara is here to save the day! With just eggs, cheese, and a handful of spices, you can whip up a velvety sauce that’s pure comfort in a bowl. Our Vera Cruz Chili Infused Olive Oil takes this dish to the next level with a little kick of heat. Simple, delicious, and definitely worth going back for seconds!
Ingredients:
5 oz Pancetta or Bacon
2 Eggs plus 3 Egg Yolks, room temperature
1 cup Finely Grated Parmesan, divided
2 Tbsp Parmesan Asiago Dipper & Seasoning
1 Tbsp Roasted Garlic White Barrel Aged Balsamic
1 lb Pici Pasta
1 Pasta Rock (optional, or 1 Tbsp kosher salt)
1 Tbsp Vera Cruz Chili Infused Olive Oil
1 Tbsp Fresh Parsley, chopped
Directions:
In a small skillet over medium-high heat, cook pancetta until crispy, about 8-10 minutes. Remove, chop, and add to a large bowl. Set aside.
In a medium bowl, whisk together eggs, egg yolks, ½ cup Parmesan, Parmesan Asiago Dipper, and Roasted Garlic White Barrel Aged Balsamic. Set aside.
Bring 4 quarts of water to a boil. Season with a Pasta Rock or 1 Tbsp kosher salt. Cook pasta according to package directions. Transfer pasta directly to the large bowl with the pancetta.
Immediately and slowly incorporate the egg mixture into the warm pasta, stirring constantly to create a creamy sauce without scrambling the eggs.
Toss with the remaining ½ cup Parmesan.
Drizzle with Vera Cruz Chili Infused Olive Oil and top with fresh parsley. Serve immediately and enjoy!
Recipe Note: If you don’t have a Pasta Rock on hand, it’s still important to season your pasta water! We recommend 1 Tbsp of salt per 4 quarts of water — it should taste like the sea.
Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.