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Chic! Pasta Carbonara

10 min
15 min
4
Who doesn't love pasta? There are so many variations of this dish! This time, we chose Pasta Carbonara made with fondue Chic! au Whisky (sauce) and pancetta. Simply out of this world!
Ingredients
  • 1 fondue Chic! au whisky by 1001 Fondues, 350 g (12 oz.)
  • 30 mL (2 tbsp.) olive oil
  • 225 g (1/2 lb) pancetta, diced*
  • 10 mL (2 tsp.) black peppercorns, crushed in a mortar and pestle
  • 454 g (1 lb) spaghettoni or your choice of pasta
  • 4 egg yolks
  • Chopped chives, to taste
Preparation
  1. In a large skillet over medium-high heat, heat oil. Add pancetta and cook 4 to 5 minutes or until crisp. Add black pepper. Set pancetta aside on a plate, keeping the fat in the skillet.
  2. In a large pot of moderately salted boiling water, cook the spaghettoni “al dente.” Save about 500 mL (2 cups) of cooking water. Drain.
  3. While pasta is cooking, prepare the fondue according to package cooking instructions.
  4. Add egg yolks and 60 mL (1/4 cup) cooking water to fondue and stir.
  5. Remove from heat and add fondue mixture, chives and pancetta to spaghettoni. Stir constantly to prevent the eggs from curdling. Add a little cooking water if necessary. Serve immediately. Season generously with pepper.

Enjoy the creamy cheesy pasta! Just the way we like it!

*You can substitute the pancetta with bacon.

Chic! au Whisky
Chic! au Whisky Distillerie St. Laurent

The versatility of a delicious fondue dish knows no limits. Chic! au whisky is concocted with Whisky 3 Gains by Distillerie St. Laurent, winner of the gold medal at the prestigious International Spirits Competition (2022 edition). Bold and delicious, this fondue shows full-bodied, long-lasting and smooth flavours.

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