Chili-Crispbonara

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
5 Egg Yolks
1 Tbsp, Extra virgin olive oil
1 Cup, Bacon, julienned
½ Cup, Chili Crisp
½ Cup, Pecorino Romano, Grated
Salt to taste
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. 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

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging
  1. Bring a pot of water to a boil, add salt to taste.
  2. Heat oil in a large skillet, add the bacon and brown well until its crispy.
  3. In a medium bowl combine the egg yolks, chili crisp and pecorinoRomano cheese.
  4. Whisk in a ½ cup of the pasta cooking water.
  5. Blanch the pasta for 1:15 then add to the skillet.
  6. Turn the heat off then fold in the egg yolk mixture.
  7. Toss to combine and allow for the eggs to gently cook.
  8. Make sure the sauce stays nice and creamy and does not curdle.
  9. Top with extra pecorino Romano cheese to garnish.