This is my go-to carbonara. It's creamy, eggy, and delicious but it's so ugly. You need 2 whole + 1 seperated egg yolk . The egg white can be used for an omlette.
Prep:
1. Measure out 0.5 lbs of dry spaghetti.
2. Cut the pork belly strips into lardons. Salt them with 1/4 teaspoon of salt.
3. Measure out the mushrooms (4 oz = 0.25 lbs). Clean them with paper towel. Slice them thinly.
4. Wash and slice a single habanero pepper. You can add it to the pile of mushrooms.
5. Grate 1/2 cup of parmesean cheese, loosely packed. Whisk together 2 large eggs and the parmasean cheese. Seperate 1 egg, yolk from egg. Add the yolk to the mixture and save the whites for something else. Add in a generous amount of freshly ground black pepper.
Cooking:
1. Heat 3 quarts of water in a large pot. Add in 2 T of salt. Let it come to a boil. [15-20 min]
2. In a dutch oven, heat 1 T of oil to med-low heat. Cook the lardons for [10-15 min] to render out the fat.
3. Cook the pasta for 1 min minus the package al dente. Scoop out some of the pasta water. I saved about 1 cup. Strain the pasta.
4. Begin cooking the mushrooms in the dutch oven with the lardon. Let the mushrooms cook for about [4 min] or until the mushrooms have .
5. Use the pasta water to temper the egg mixture. Slowly add the hot water to the eggs while mixing to avoid cooking the eggs.
6. Add about a cup of reserved pasta water to the dutch oven. Lower the heat to medium. Add in the spaghetti and mix it well. Stir and cook for about 2 min.
7. Lower the heat to low. Add in the egg mixture slowly while mixing. Cook for another couple of min. Take off heat. Season with salt to taste.
I like substituting pork belly for guanciale becuaes you end up with bigger pieces of meat. I left the pork rinds on, but it might be better to take them off. Also the mushrooms are a great addition; they soak up the fat from the pork and shrink. The habanero pepper amplifies the flavor from the black pepper.
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Serving Size: 1 Serving (1950g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1150 | ||
Calories from Fat: 548 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.9g | 81 % | |
Saturated Fat 20.9g | 105 % | |
Monounsaturated Fat 25.3g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 1208.7mg | 372 % | |
Sodium 5978.5mg | 206 % | |
Potassium 1057.8mg | 28 % | |
Total Carbohydrate 92g | 27 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 87.2g | ||
Protein 57.1g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1150
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