Spaghetti Carbonara with Bonito Flakes and Egg Yolk


A Note from Feedfeed

U-MAMI, our mouths are watering! This Spaghetti Carbonara with Bonito Flakes and Egg Yolk by Leah Cohen packs an egg-centric twist. With classic ingredients like guanciale, and additions like dashi and nori, this dish becomes even more decadent with an oozy egg yolk garnish. We were lucky enough to enjoy this rich and flavorful twist on tradiitonal spaghetti carbonara at our Chef's Table Dinner with the Mother Hen's of Handsome Brook Farm. Read more about that egg-cellent evening here.

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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 2 large Handsome Brook Farm Pasture-Raised Organic Eggs, at room temperature
  • 6 large Handsome Brook Farm Pasture-Raised Organic Egg yolks, at room temperature, divided
  • 1/3 cup grated pecorino Romano, plus more for garnish
  • 1/3 cup grated Parmesan
  • 2 garlic cloves, smashed
  • 1/2 cup strong dashi, plus more if needed
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup shaved bonito flakes
  • Thinly shaved nori, to taste
  • 1 tablespoon olive oil
  • 3 1/2 ounces of slab of pancetta, sliced into pieces about 1/4 inch thick by 1/3 inch square
  • 1 pound spaghetti


  • Step 1

    Place a large pot of lightly salted water over high heat, and bring to a boil.

  • Step 2

    In a mixing bowl, whisk together the eggs, 2 yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.

  • Step 3

    Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

  • Step 4

    Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed.  Drain pasta and add to the skillet over low heat.  Add hot dashi and stir for a minute or so.

  • Step 5

    In an empty serving bowl, add hot pasta mixture and stir in cheese and mixture, adding some more dashi if needed for creaminess.

  • Step 6

    Divide the pasta into 4 portions and garnish with nori, bonito flakes and remaining egg yolks.