Simple Radiatore Carbonara

Simple radiatore carbonara: Radiatore is also referred to as ‘armoniche’ 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 mechanisation of pasta making.

Over the years the Pasta Maker 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.

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.

Pasta Nostra Armoniche is also available in a range of different flavors.

Simple Armoniche Carbonara

Serves 2

  • ½ pack dried armoniche pasta
  • 1 jar creamy white wine sauce with herbs
  • 1 pound bacon (or panchetta), diced
  • 1 tablespoons extra virgin olive oil
  • 2 tablespoon ground black pepper

  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 and creamy white wine sauce. Bring it to a boil.
  4. Remove from the heat, drain the armoniche and add it directly into the sauce.
  5. Add the Parmesan cheese and stir to combine everything.
  6. Serve

Pasta, Pasta, Primi

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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