PUFFED CARBONARA: CRISPY FRIED SPAGHETTI WITH DUTCH SAUCE WITH PECORINO ROMANO, BLACK PEPPER, SMOKED CRISPY BACON
First Course

Puffed carbonara: crispy fried spaghetti with Dutch sauce with pecorino romano, black pepper, smoked crispy bacon

  • 30 min
  • 4 people
  • Medium
Recipe by

Federico Quaglia

Ingredients

  • 240 g cooked and dried spaghetti
  • 1 lt peanut oil
  • 160 g cubes of smoked bacon
  • 80 g pecorino cheese
  • 60 g egg yolk
  • 100 ml clarified butter
  • 5 g chives

Preparation

 

Heat the peanut oil to about 200 degrees.
Fry the spaghetti and drain them on straw paper or paper towels.
In the meantime, cook the bacon over a gentle heat until it becomes crispy.
In a bowl in a water bath, whisk yolks until they become soft, remove from the fire and add melted clarified butter and bacon fat.
You will obtain a tasty soft mixture.
Add grated pecorino, chives and crispy bacon.
Serve next to the fried pasta and enjoy this original alternative to bacon carbonara!

 

Buon appetito ;-)

This recipe is made with

54611 Pancetta Affumicata
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