What makes it different from a traditional carbonara? Chives, basil & Italian flat leaf parsley seamlessly integrated to the egg mixture.
Traditional carbonara recipe here
spring carbonara
Ingredients:
- 10 ounces of spaghetti
- 1 egg, 3 egg yolks
- 6 ounces of pancetta
- 1/8 cup of chopped Basil
- 2 TBSP of chopped chives
- 1/2 TBSP of chopped parsley
- S&P to taste
- 1/4 of finely grate pecorino Romano
- 1/4 cup of green peas
1. Bowl pasta. Bowl spaghetti in accordance to package instructions or al dente. Remove when cooked but do not rinse while draining.
2. Cook pancetta. In a sauce pan at medium heat, add pancetta and cook until crispy & light golden brown.
3. Remove cooked pancetta & drain excess oil leaving a thin coating.
4. Egg mixture. Add full egg, egg yolks, herbs and S&P together in blender. Blend until fully combined.
5. Combine. Add pasta to sauce pan used for pancetta, add pancetta, cooked green peas, and slowly mix in egg mixture. If the pasta has cooled, turn on medium low heat.
6. Cheese. Slowly incorporate pecorino.
gabrielle in the kitchen 