Recipe Developed by Barilla for Professionals
Carbonara with a modern twist, using Barilla® Frozen, bacon and a generous amount of chili crisp for texture and heat.
1 Lb. Barilla Frozen Rigatoni , Fully Slacked
1 Tbsp, Extra virgin olive oil
½ Cup, Pecorino Romano, Grated
Blanching method:
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Add pasta to boiling salted water and blanch for 45 seconds
- Drain pasta and combine with sauce
NOTE:
If cooking for immediate service add 30 seconds additional cook time
Sauce method (64oz sauce 64oz pasta):
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
- Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce
Impinger oven (set to 500°F):
7″ round aluminum tin
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Combine 4 oz pasta with 8 oz sauce
- Add the contents to a 7″ round aluminum tin
4. Cook covered for 9 min (1.5x through the oven)
9″ round aluminum tin
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Combine 6 oz pasta with 12 oz sauce
- Add the contents to a 7″ round aluminum tin
- Cook covered for 9 min (1.5x through the oven)
Steamer Method:
Full hotel pan (2 inch deep )
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
- Steam for 17 minutes on full steam
Half pan (2 inch deep)
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
- Steam for 17 minutes on full steam
Microwave Method:
- Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
- Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
- Cover with plastic wrap and microwave on high for 2 minutes
- Remove from microwave and carefully uncover, stir then cover again.
- Microwave on high for an additional 1 minute.
- Remove from microwave and transfer to serving dish or delivery packaging
- Bring a pot of water to a boil, add salt to taste.
- Heat oil in a large skillet, add the bacon and brown well until its crispy.
- In a medium bowl combine the egg yolks, chili crisp and pecorinoRomano cheese.
- Whisk in a ½ cup of the pasta cooking water.
- Blanch the pasta for 1:15 then add to the skillet.
- Turn the heat off then fold in the egg yolk mixture.
- Toss to combine and allow for the eggs to gently cook.
- Make sure the sauce stays nice and creamy and does not curdle.
- Top with extra pecorino Romano cheese to garnish.