Barilla Red Lentil Penne Spring Vegetable Carbonara

This recipe was created by Bob Bankert from UMASS

3 lb Barilla Red Lentil Penne
2 oz olive oil
2 lb grilled baby artichoke hearts
2 lb ramps, cleaned
24 oz mushroom “pancetta”
24 oz packaged roasted tomatoes
1 tbsp black pepper
18 egg yolks
18 oz grated Parmesan cheese
16 oz reserved pasta water
12 oz Pecorino Romano cheese, shaved
8 oz pea tendrils
1 tbsp olive oil
24 oz king trumpet mushrooms
3 tbsp canola oil
2 tbsp soy sauce
2 tbsp vegan worcestershire sauce
1 tbsp salt
2 tsp smoked paprika
1 tbsp fresh thyme, chopped
  1. For the mushroom pancetta, cut the king trumpet mushroom into ½” thick slices, toss with the remaining ingredients, and marinate overnight.
  2. Drain any excess marinade off of the mushrooms, place them on a parchment paper lined sheet pan, and roast in a 325 degrees oven for 10-15 minutes or until slightly roasted. Remove from oven, cool, dice into ¼” pieces, and set aside.
  3. Toss the ramps with olive oil and salt, place them onto a sheet pan, and roast them in a 425 degree oven for 5-7 minutes or until slightly charred and tender. Remove from oven, cut into about 2” sections, and reserve.
  4. Cook the Barilla Red Lentil Penne in salted boiling water until very al dente and then drain, reserving about 2 cups of pasta water.
  5. Whisk together the egg yolks, parmesan cheese, and about half of the pasta water.
  6. Heat a skillet over low/medium heat with a little olive oil and add the mushroom pancetta, artichoke hearts, and roasted tomatoes; sauté for 1-2 minutes or until hot.
  7. Reheat the pasta in boiling water, drain, add to the pan with the vegetables, and toss.
  8. Add a little of the reserved pasta water to the bottom of the pan and heat through, then over low heat slowly drizzle in the egg yolk/cheese mixture while tossing the pasta. Continue tossing the pasta over low heat until the sauce thickens. Add a little more reserved pasta water if needed to keep the sauce at the right consistency. Season with black pepper and salt.
  9. Place pasta in a bowl. Toss together the pea greens, shaved pecorino romano, and olive oil and garnish on top.