‘Caesar inspired’ Carbonara
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Recipe Intro From chefollie
The ‘Caesar inspired’ Carbonara - spaghetti carbonara with the addition of garlic, rosemary, anchovy, parsley, lemon and crispy breadcrumbs! An absolute banger!
Thanks to @lellosdeli for the incredible ingredients!!! And thank you to @lecreusetsa for the incredible pans and my favourite pepper grinder! You guys are the best!!!
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Recipe Card
ingredients
- 150 grams guanciale
- 4 anchovy
- 2 rosemary sprigs
- 4 garlic cloves
- Olive oil
- 500 grams spaghetti
- 4 egg yolks, plus 1 whole egg
- 75 grams parmesan
- 75 grams pecorino
- Zest and juice of 1 lemon
- Pepper
- Salt
- Handful of chopped parsley
- Day old Ciabatta (to make pangritata)
Method
Step 1
Blend the ciabatta into breadcrumbs and toast them in your largest pan with sprinkle of salt, 1 sprig of chopped rosemary and some olive oil. Once crispy, reserve this pangritata for later.
Step 2
In the same pan, cook the diced guanciale until crispy. Once cooked, reserve the guanciale on paper towel. Leave the pork fat that has been released during cooking in the pan.
Step 3
Mix together the parmesan, pecorino, chopped parsley, the lemon zest, the 4 egg yolks and 1 whole egg in a big bowl platter thing and set aside.
Step 4
Cook the spaghetti in salted boiling water for about 8 minutes.
Step 5
Fry up the chopped garlic, chopped anchovy and 1 sprig of chopped rosemary in the pork fat. When garlic starts to slightly brown you can add a ladle of pasta water into the pan to stop the garlic burning.
Step 6
Once the pasta is just about cooked, use tongs to pull it across into the pan. (Saving your pasta water always) Fry the pasta in that flavoured pork fat.
Step 7
Transfer the pasta onto your the egg cheese mixture and quickly stir through. Add a little of the pasta water to emulsify the sauce.
Step 8
Mix well then add the lemon juice, some of the guanciale and black pepper to taste. Add a little more pasta water if necessary.
Step 9
Serve immediately with some more guanciale, grated Parmesan, pangritata, and cracked black pepper on top.