Bonus: We've got a recipe for Caesar Carbonara Pasta.
Toasted breadcrumbs, chopped parsley, grated Parmesan and/or lemon zest, to garnish Add all of the ingredients for the sauce to a wide jar. Use an immersion blender to purée the mixture until it is very smooth throughout, then set aside.Fill a large pot halfway with water, salt it lightly and bring it to a boil over medium-high heat. Add pasta and cook according to the shape's directions until just al dente. Do not drain.
Immediately pour the Caesar sauce over top of the hot pasta, along with 1/4 cup of pasta water from the pot. Quickly toss and stir the pasta with the sauce to distribute it evenly, then place the bowl on top of the large pot to make a double boiler. The bottom of the bowl should not touch the boiling water, so drain a little water out if you need to.
Continue stirring the pasta quickly and constantly, until the sauce thickens to a creamy consistency . If the sauce gets too thick for your liking, add 1/4 cup more pasta water at a time. Stir to fully incorporate each addition of pasta water until the sauce is silky and clings to each piece of pasta.
Taste, then add salt and pepper to taste. Garnish, if desired, with toasted breadcrumbs, chopped parsley, more Parmesan and/or lemon zest. Serve immediately.Ashlee RedgerThe cooking water from the pasta is ideal for incorporating into the sauce, so be careful not to oversalt it at the beginning. Don't fill the pasta pot all the way up, either, as you want the water to be concentrated with starches .
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