Finta Carbonara (Fake Carbonara)
Category: Main Dishes
Servings: 4
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Yellow Bell Peppers | 4 (approximately 1kg) |
| Mortadella | 250g |
| Extra Virgin Olive Oil | q.b. (to taste) |
| Salt | q.b. (to taste) |
| Black Pepper | q.b. (to taste) |
Instructions:
-
Roast the Peppers:
Start by washing the yellow bell peppers thoroughly. Place them on a baking sheet lined with parchment paper and roast them in a preheated static oven at 250ยฐC (480ยฐF) for about 40-45 minutes, or 230ยฐC (445ยฐF) if using a fan-assisted oven, for around 35 minutes.
The peppers should be charred and softened.
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-
Peel the Peppers:
Once the peppers are cooked, place them in a resealable bag and let them cool for 10 minutes. This step will help loosen the skin and make peeling much easier. After they’ve cooled, peel off the skin, remove the stem and seeds, and cut them into smaller pieces. Set aside. -
Prepare the Mortadella:
While the peppers are cooling, cut the mortadella into small cubes. Heat a large non-stick pan over medium heat and sautรฉ the cubed mortadella without adding any oil, as it will release enough fat during cooking. Cook until the mortadella is golden brown and crispy. -
Prepare the Pepper Sauce:
Once the peppers are peeled, place them in a blender or food processor. Blend until smooth, creating a creamy pepper puree.
Add the pureed peppers to the pan with the cooked mortadella, adjusting seasoning with salt and black pepper to taste. Let this simmer for a few minutes to allow the flavors to meld together. -
Cook the Spaghetti:
In the meantime, cook the spaghetti in a large pot of salted boiling water according to the package directions, until al dente. Be sure to reserve 1-2 ladles of pasta cooking water before draining. -
Combine and Serve:
Once the pasta is ready, drain it, but remember to keep some of the cooking water aside. Add the cooked spaghetti directly into the pan with the pepper and mortadella sauce. Toss well, adding 1-2 ladles of the reserved pasta water to help the sauce coat the pasta. Continue cooking over low heat for a couple of minutes to let everything come together. -
Finishing Touches:
Drizzle a little extra virgin olive oil over the top for added richness and flavor. Taste for seasoning and adjust with more salt and pepper if needed. -
Serve:
Your delicious and creamy “Finta Carbonara” is ready! Serve immediately, and enjoy this twist on a classic dish with the sweet, smoky flavor of roasted peppers and the savory depth of mortadella.
Nutritional Information (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 530 kcal |
| Carbohydrates | 65g |
| Protein | 18g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 500mg |
Tips for Success:
- Roasting the Peppers: Roasting the peppers allows for deeper flavors and a tender texture. The skins can be tricky to peel off, so be sure to follow the step of placing them in a bag to steam them.
- Mortadella: The mortadella adds a rich, savory note to the sauce. If you prefer a different flavor, feel free to swap it out with pancetta or bacon for a more traditional approach.
- Pasta Water: Donโt forget to save the pasta water before drainingโitโs key to making a smooth, cohesive sauce.
This “Finta Carbonara” offers a playful take on the classic, with sweet and savory roasted peppers as the star, making it a perfect dish for any time you crave something comforting and indulgent!
