Recipe: Princess' Italian Sunset & Oceania's Spaghetti Alla Carbonara

Take a mini tour of Italy with these mouth-watering recipes from Princess and Oceania Cruises. Start off the evening with a bright Italian Sunset cocktail from Princess, then sit down to one of the ultimate comfort-food dishes — Spaghetti Alla Carbonara from Oceania's Senior Chef Instructor Noelle Barille. 

Italian Sunset — Princess Cruises

Ingredients:

• 1 oz. Aperol
• 1 oz. Bombay Sapphire Gin
• .75 oz. lemon juice
• .5 oz. simple syrup
• 2 dashes Angostura bitters
• Orange twist for garnish

Instructions:

• Add all ingredients except for garnish in cocktail shaker.
• Shake and strain all ingredients into chilled glass.
• Garnish with an orange twist.

Spaghetti Alla Carbonara — Oceania Cruises

Ingredients:

• 14 ounces guanciale lardons (or pancetta or thick-cut smoked bacon)
• 1 pound dried spaghetti (or bucatini, rigatoni, or linguine)
• 3 cups freshly grated Parmigiano-Reggiano (or Pecorino Romano, Grana Padano, or a combination of Pecorino Romano and Parmigiano-Reggiano)
• 3 tablespoons freshly grated Pecorino Romano
• 4 egg yolks, room temperature (you can experiment with this a bit – some like to use 2 whole eggs, egg whites included, instead)
• Freshly ground black pepper

Instructions:

• In a large sauté pan over medium-high heat, sear the guanciale (or pancetta or bacon), stirring occasionally, until the fat is rendered and the pork is crispy, about 6 to 8 minutes. Reserve warm.
• Bring a large pot of generously salted water to a vigorous boil. Add the spaghetti and cook until al dente.
• Meanwhile, warm a large serving bowl with hot water. Just before the pasta is finished cooking, discard the water in the bowl.
• Add the guanciale, cheeses and egg yolks to the bowl and whisk to combine.
• Using tongs, transfer the pasta to the bowl and toss to combine. Add pasta water if needed to smooth out the sauce.
• Season to taste with pepper and serve immediately.

Serves 4.

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