Aji Amarillo Carbonara with Salsa Macha
Difficulty: Medium | Makes: 2-3 Servings
This Latin twist on the decadent Italian carbonara pasta adds new layers of spice and heat to contrast the rich & creamy sauce!
For the Pasta
- 1/2 lb bacon, pancetta, or guanciale
- 2 packs Roland® Thick Wheat Noodles
- 1/2 cup Roland® Chablis Cooking Wine
- 1 cup heavy cream
- 2 egg yolks plus 1 whole egg
- 1 cup grated Locatelli Romano, plus more to garnish
- 1 cup Roland® Aji Amarillo Sofrito
- Salt, to taste
- Parsley, to garnish
- Shredded nori, to garnish
For the Salsa Macha Panko
- 1 cup Roland® Plain Panko Breadcrumbs
- 1/2 stick butter
- 1 tablespoon Roland® Salsa Macha
Directions
For the Salsa Macha Panko
- Heat the butter in a saucepan and add the macha for a few second until toasted
- Add in the panko and sauté until golden brown. Set aside
For the Carbonara
- Bring a pot of water to a boil and salt generously
- In a sauté pan, add the bacon, pancetta or guanciale and sauté until crispy
- In a blender, combine the heavy cream, eggs, Locatelli Romano, and Aji Amarillo Sofrito until smooth
- Blanche the noodles for 15 seconds in the boiling water, reserving some cooking liquid. Add the liquid directly into the pan with bacon
- In the same pan, add the cooking wine and cook for a few minutes until reduced. Add a small amount of noodles to the cream mixture to slowly raise the cooking temperature then add the rest of the noodles into the cream mixture. Taste and adjust salt as needed
- Plate the carbonara and garnish with salsa macha panko, Locatelli cheese, parsley, and shredded nori
