Ready to take your carbonara pasta to the next level? We're excited for you to try this DaVinci Masterpiece!
1. Bring a large pot of water to a boil for the pasta.
2. In a small saucepan, warm the stock and saffron over low heat and keep at a low simmer.
3. In a large skillet, heat 3 tbsp. oil, three turns of the pan, over medium. Add the pancetta and cook, stirring occasionally, until the fat renders, about 5 minutes.
4. In a medium bowl, whisk up the egg yolks and cheese.
5. Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions.
6. In a second large skillet, heat the remaining 1 tbsp. oil, one turn of the pan, over medium-high to high. Add the shrimp and cook, stirring often, until pink, about 1 minute; season with salt. Add the garlic and crushed red pepper and toss for a minute more. Add the vermouth, shaking the pan to combine. Add the butter and let it melt into the sauce. Remove from heat. Stir in the lemon juice.
7. Gradually whisk the warm saffron stock into the egg yolks to gradually cook the yolks without scrambling them. Drain the pasta. Add the pasta to the skillet with the pancetta and toss to coat well. Add the egg mixture and toss vigorously until the sauce thickens and absorbs into the pasta, about 1 minute. Toss in the shrimp mixture and the parsley. Serve immediately.
Authentic chicken paprikash is SO easy to make at home and better than any restaurant! It is a recipe that brings comfort through its saucy chicken over buttered sea shells.
With pasta imported from the country that knows pasta best, DaVinci makes it easy to whip up a plate of spaghetti like never before. Our 100% durum wheat semolina strands enhance every pasta dish, every time. And who doesn’t love a good Spaghetti with Meat Sauce dish?