In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pasta carbonara with arugula, hazelnuts, and pecorino
Soy-Free, Mediterranean, Lean & Clean, Vegetarian, No Added Sugar, <600 Calories
2 Servings, 530 Calories/Serving
If you want to make a vegetarian version of Rome’s most famous pasta sauce, you’ll need three things: eggs, freshly ground black pepper, and lots and lots of cheese. Easy enough, right?
In your bag
- 7 ounces Talluto’s fresh whole wheat penne
- 6 tablespoons grated pecorino
- 3 organic scallions
- 3 tablespoons dry-roasted hazelnuts
- 2 organic eggs
- 3 tablespoons grated Parmesan
- 2 teaspoons ground black pepper
- 3 ounces organic baby arugula or other leafy greens
Nutrition per serving
Calories 500, Total Fat 22g (28% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 305mg (102% DV), Sodium 190mg (8% DV), Total Carb. 59g (21% DV), Fiber 10g (36% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Milk, Eggs, Tree Nuts (hazelnut), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the penne
Bring a medium sauce pot of generously salted water to a boil. Separate the penne so the noodles don’t clump together during cooking. Add the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, reserving ½ cup [1 cup] pasta cooking water. Return the penne to the pot. While the water is heating and the penne is cooking, prepare the remaining ingredients.
Prep the remaining ingredients
- Set aside half the pecorino for garnish.
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
- Set aside half the black pepper for finishing the dish.
- Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.
- Working over 2 small bowls, crack 1 egg at a time and separate the white and yolk, carefully dropping the white into 1 bowl and the yolk into the other bowl. Save the whites for another use. [Separate all 4 eggs.]
Using a fork or whisk, lightly beat the egg yolks until just blended, then gently stir in the Parmesan and half the pecorino.
Finish the penne
To the pot with the penne, stir in the white parts of the scallions, half the black pepper, and half the reserved pasta cooking water. Cook over medium heat until fragrant and heated through, about 1 minute. Stir in the egg mixture and more reserved pasta cooking water, 1 tablespoon at a time, and cook, stirring constantly, until a creamy consistency is reached, 1 to 2 minutes. Remove from the heat, gently stir in the arugula, and season to taste with salt and the remaining black pepper.
Transfer the penne to individual bowls. Garnish with the hazelnuts, green parts of the scallions, and remaining pecorino and serve.
- Fill a pot with water for the penne.
- Separate the penne.
- Divide the pecorino.
- Crush the hazelnuts.
- Garnish with hazelnuts, scallions, and pecorino.