Orzotto Carbonara with Pea Salad

This carbonara is the ultimate seasonal pasta - creamy, savory, and light. Paired with a fresh herb and pea salad, it’s a vibrant meal that celebrates the best of spring produce.

We elevated this dish with our Roasted Shallot Infused Olive Oil and Black Garlic Balsamic Vinegar — two flavor-packed, umami-rich ingredients that bring depth, aroma, and gourmet flair to every bite.

Serves 4

Ingredients: 

Carbonara: 

Fleur de Sel salted water 

1 ¼ cups orzo pasta

5 slices of bacon, diced 

2 egg yolks 

2 whole eggs 

3 ounces Parmesan cheese, grated 

1 teaspoon Pepe e Aglio Seasoning 

1 garlic clove, peeled and minced 

Pea Salad: 

3 cups baby arugula 

2 tablespoons fresh basil, chopped 

2 tablespoons fresh parsley, chopped 

1 cup peas, thawed, if frozen 

2-4 tablespoons Parmesan cheese, grated 

3 tablespoons Roasted Shallot Infused Olive Oil 

3 tablespoons Black Garlic Infused Balsamic 

Instructions 

Fill a large pot with salted water and bring to a boil. Once boiling, cook the pasta according to the package instructions for al dente. Before draining the pasta, remove 1 cup of the pasta water. 

While the pasta is cooking, cook the bacon in a large skillet over medium heat until crisp. Remove the bacon from the skillet using a slotted spoon; keep the bacon drippings in the pan. 

Place the egg yolks, whole eggs, Parmesan cheese, and seasoning in a medium bowl and whisk to combine. Slowly pour ¼ cup of the reserved pasta water into the bowl, whisking vigorously as you pour to temper the eggs. Keep the remaining pasta water on the side. 

Place the cooked pasta and garlic in the skillet with the bacon drippings and sauté for 2 minutes or until hot and sizzling. 

Immediately transfer the pasta to a large bowl and slowly drizzle with the egg mixture, stirring vigorously until the egg sauce coats the pasta and thickens. Add a little additional pasta water if the sauce gets too thick. Divide the pasta between plates and top with the cooked bacon. 

To make the salad, place the arugula, basil, parsley, and peas in a large bowl and toss to combine. Divide salad between plates, sprinkle with parmesan, and drizzle with olive oil and vinegar before serving.