The fake carbonara with peppers is a dish I made with my son, who also loves cooking and is a trained chef.
I don’t have a great imagination for first courses because I’m not a big pasta lover unless it’s very tempting and tasty dishes.
This time he stepped in to make a dish we almost thought of together, but there’s more of him in it.
It’s a bit of a long preparation if you will, but long in the sense that it’s not one of those dishes, where you cook a sauce in 10 minutes, boil the pasta, and dress it, it takes a bit more.
I really love the smell of peppers, I like to put them in dishes as a sauce or blend them and add them to ground meat to make meatballs or burgers, but I can’t eat them in other ways, let’s say on their own, I don’t know why but I can’t, however, the smell drives my mind.
I fell in love with this dish, and my son is happy it turned out as we wanted.
I recommend following the recipe with step-by-step photos and making it yourself.
For the recipe, I used the Pecorino Romano from the Pinna Formaggi company, a company rich in history and their products are a guarantee.
If you make this or any of my other recipes on my blog, feel free to send me your photos and I’ll post them on my Facebook page in your name.
About 500 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 3 people
- Cooking methods: Slow Cooking, Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
Ingredients for making Fake Carbonara with Peppers
- 10.5 oz mezze maniche rigate
- 4 oz guanciale
- 15 oz peppers (red and orange)
- 2 cloves garlic (medium-large)
- 1 onion (small or 1/2 large)
- to taste salt
- to taste pepper
- 1.8 oz pecorino (aged, grated)
Preparation of Fake Carbonara with Peppers
First, in a non-stick pan, place the guanciale cut into strips and let it fry until it reaches adequate crispness but not too colored.
Once this cooking is completed, drain it on absorbent paper and set aside.
Leave the oil created from the cooking of the guanciale in the pan.
Finely chop the onion and garlic and put them in the pan with the guanciale oil, let them fry.
Wash the vegetables, cut the peppers into strips, and add them to the cooked onion and garlic, continue cooking all together.
Stir from time to time, add salt and pepper without overdoing it, add two fingers of water from a glass, and let it cook until everything is well cooked.
Once cooking is complete, transfer everything to a tall, narrow jar and blend with an immersion blender to create a cream.
Pass the cream through a strainer and return it to the pan.
Boil salted water for the pasta, and when it reaches a boil, add the pasta.
When al dente, pour the pasta into the pan with the cream, cook everything together for a minute, then add the guanciale, mix, and plate.
Before serving, sprinkle with pecorino and enjoy your meal.
