Floating Olive Branch
Pasta Carbonara with Zesty Arugula and Avocado Salad


8 oz spaghetti 

2 tablespoons Arbequina Extra Virgin Olive Oil

4 each bacon slices, diced 

2 egg yolks 

2 whole eggs 

1/4 cup pecorino or parmesan, grated 

1 teaspoon cracked black pepper 

1/2 cup pasta water 

Fleur de Sel 


Arugula and Avocado Salad:

2 tablespoons Chipotle Infused Olive Oil 

1 tablespoon Sicilian Lemon Infused White Balsamic 

1/2 teaspoon garlic, peeled and minced 

1 tablespoon honey 

4 cups baby arugula 

1 avocado, peeled and cut into wedges 

1 cup cherry tomatoes 



Bring a large pot of salted water to a boil over high heat. Once boiling, add the spaghetti and cook, frequently stirring, for 8 minutes or until barely al dente. Remove and reserve 1/2 cup of the pasta water before draining the pasta, and set both ingredients aside. At the same time the spaghetti is cooking, heat oil in another large pot over medium heat. Once hot, add the bacon and cook until golden brown and crisp. Using a slotted spoon, remove the bacon and set it aside on a paper towel-lined plate; keep the reserved oil and bacon drippings warm. Place egg yolks, whole eggs, cheese, and pepper in a small bowl, and whisk until blended. Place cooked pasta in the pot with the oil and bacon drippings, toss to coat, and increase heat to medium-low. Add the egg mixture and a little splash of the reserved pasta water to the pot and stir to coat and combine. Bring to a simmer and continue to cook until the sauce has thickened (if the sauce becomes too thick, add a little more of the reserved pasta water) and coats the noodles. Return the bacon to the pot and stir to combine with the pasta. Season to taste with salt. Place chipotle-infused olive oil, balsamic, garlic, and honey in a medium bowl, and whisk to combine the vinaigrette. Add the arugula, avocado, and tomatoes to the bowl and gently toss to coat (or serve with the vinaigrette on the side). Divide pasta and salad between plates.