Pesto Rosso Pasta Recipe
Creamy Carbonara Sauce with Bacon and Egg Yolk.
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Ingredients
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Pasta
Pesto Rosso
Carbonara Sauce
Method
Cooking Pasta
- 1
Boil Water
Bring a large pot of salted water to a boil.
- 2
Cook Pasta
Add the pasta to the boiling water and cook according to package instructions until al dente.
- 3
Drain Pasta
Reserve 1 cup of pasta water, then drain the pasta.
Making Pesto Rosso
- 4
Combine Ingredients
In a food processor, combine the sun-dried tomatoes, basil leaves, Parmesan cheese, pine nuts, garlic, salt, and black pepper.
- 5
Chop Mixture
Pulse until the mixture is finely chopped.
- 6
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
Preparing Carbonara Sauce
- 7
Cook Bacon
In a large skillet, cook the bacon over medium heat until crispy.
- 8
Prepare Sauce Mixture
In a bowl, whisk together the egg yolks, heavy cream, Parmesan cheese, and black pepper.
Combining Everything
- 9
Combine Pasta and Bacon
Add the cooked pasta to the skillet with the bacon and toss to combine.
- 10
- 11
Add Pesto Rosso
Stir in the Pesto Rosso until well combined.
- 12
Serve
Serve immediately, garnished with additional Parmesan cheese and black pepper if desired.