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Chile Verde Carbonara

August 28, 2017

Chile Verde Carbonara

Today’s recipe is not for the faint of heart or those on a diet. Traditional Pasta Carbonara is a heavy cream reduction sauce. Delicious and with Gilly Loco Chile Verde added to it, even better! If you would like to try it, assemble the ingredients below and follow the recipe. Let us know what you think in the comments section.

Assemble the ingredients-

  • 11 OZ. Angel Hair Pasta
  • 5oz Bacon
  • 4 Egg Yolks (separated from the whites)
  • 8oz Heavy Cream
  • 1/2 cup Gilly Loco Chile Verde
  • 1 tbsp Minced Fresh Cilantro*
  • 1/4 cup Grated Fresh Parmesan Cheese*
  • Salt and Pepper to taste

*Plus a little extra saved for garnish

Method of cooking-

  1. Bring large pot of unsalted water to a rapid boil.
  2. Meanwhile, mix egg yolks, cream, Gilly Loco Chile Verde and Parmesan in a bowl and set aside.
  3. In a large sauté pan cook bacon until it starts to crisp. Lower heat to medium and add cilantro.
  4. While bacon is cooking add pasta to boiling water and cook until al dente. Drain pasta and keep 1⁄4 cup of the pasta water.
  5. Quickly add the pasta to the frying pan with the bacon. Stir in egg and chile verde mixture as well as the pasta water. Heat until sauce is thick.
  6. Serve and garnish with Parmesan cheese and fresh cilantro.

Note: To add some crunch to this dish, crumble Gilly Loco tortilla chips cooked in coconut oil on top.

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