Carbonara Style Armoniche Pasta

When it comes to Italian food, it really isn’t difficult keeping it simple and tasty. How about a nice place of carbonara style armoniche pasta.

Armoniche is also referred to as ‘radiatore’ depending on what region of Italy you are standing in. It is one of the most unusual of the pasta shapes and was designed to celebrate the mechanization of pasta making.

Over the years the Pasta Maker at Pasta Nostra, has developed our own recipe for making pasta that is a close to real Italian pasta as possible. We use only semolina durum wheat flour and Florida spring water. Many highly prized Italian pasta makers use only natural water which sets their pasta apart from the rest. We see no reason to change the formula.

Once the dough is ready, it is extruded through a bronze die which gives each armoniche a lightly rough surface. This ensures that the maximum amount of sauce clings to the pasta for an enhanced pasta eating experience.

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All of our pasta dough is handmade in small batches and every step of production is overseen by The Pasta Maker to ensure the best quality every time. It is left to dry naturally and not packed until The Pasta Maker says it’s ready.

Armoniche is a nice chunky pasta that enjoys swimming around in rich sauces. The sauce will find each mountain and valley of this pasta, so don’t skimp on that sauce.

Simple Carbonara Style Armoniche – Serves 2

  • 1 pack armoniche pasta
  • 1 jar Pasta Nostra creamy white wine sauce with herbs
  • 1/2 pound bacon (or panchetta), diced
  • 2 medium – large spring onions, cleaned and finely chopped
  • 1 tablespoons extra virgin olive oil
  • 1 tablespoon ground black pepper
  • Salt to taste
  1. In a frying pan over a low heat, add the diced bacon. Lightly saute for up to 15 minutes until the bacon begins to crisp but not burn.
  2. Meanwhile bring a large pot of lightly salted water to a rolling boil. Add the pasta and cook for up to 8 minutes.
  3. While you are waiting for the armoniche to cook, once the bacon is ready, add the black pepper, spring onions and creamy white wine sauce. Bring the sauce to a boil then check to see if it needs salt.
  4. Remove from the heat, drain the armoniche (setting aside a few cups of the pasta water) and add it directly into the sauce. Give it a stir to cover as much of the pasta in sauce as you can. The pasta will absorb some of the sauce and if it becomes too ‘dry’ for your tastes, add some of the pasta water that you set aside.
  5. Add the Parmesan cheese and stir again to combine everything.
  6. Serve.
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