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Spaghetti Carbonara
 
   
 
 
 
 
½ cup (4 oz) FUD Crema Dip Hot Chipotle Ranch
1 lb spaghetti
2 egg yolks
1 tbsp olive oil
 
 
4 oz bacon
½ cup parmesan cheese, grated
2 tbsp parsley leaves, chopped
 

 
 

In a large pot, bring lightly salted water to a boil. Cook the pasta according to the package instructions. Before draining the pasta, save 1 cup of boiling water.

In a small bowl, mix the eggs and FUD Crema Dip Hot Chipotle Ranch; set aside.

In a skillet, heat the oil and cook the bacon over medium heat until slightly crispy; drain. Reduce the heat then add the cooked pasta. Toss the pasta until it is well coated; mix in the reserved water and the cream-egg mixture. Toss well to evenly coat the pasta, then sprinkle the parmesan cheese and parsley on top. Serve.

 

 

 

 

 

 
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