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creamy carbonara recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This recipe offers an easy and hearty creamy carbonara, perfect for weeknights, featuring savory smoked beef pastrami and garlic in a luscious, emulsified sauce. It combines authentic flavors with an irresistible creamy texture, ideal for busy families seeking a satisfying meal.
Ingredients
- 10.5 oz spaghetti or bucatini
- 5.3 oz thinly sliced smoked beef pastrami, halal-certified
- 2 large whole eggs
- 2 large egg yolks
- 2.5 oz Pecorino Romano style cheese, finely grated (made with microbial rennet)
- 1 tablespoon white or yellow miso paste
- 2 cloves garlic, finely minced
- 1 tablespoon extra virgin olive oil
- freshly ground black pepper, to taste
- 1.5 tablespoons toasted white sesame seeds
- 2 spring onions (green onions), thinly sliced
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your spaghetti or bucatini and cook according to package directions until al dente. Before draining, reserve about 1 cup (240ml) of the starchy pasta water. Drain the pasta well, but do not rinse.
- Render Beef and Sauté Garlic: While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced smoked beef pastrami and cook, stirring occasionally, until deeply golden brown and crispy, about 5-7 minutes. Remove the crispy beef with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan. Reduce heat to low, add the minced garlic, and sauté for about 30 seconds until fragrant.
- Prepare Egg and Cheese Mixture: In a medium bowl, whisk together the whole eggs, egg yolks, finely grated Pecorino Romano style cheese, miso paste, and a generous amount of freshly ground black pepper until thoroughly combined and smooth. Thinly slice the spring onions and set aside for garnish.
- Combine and Emulsify Sauce: Immediately add the drained hot pasta to the skillet with the garlic and rendered fat. Toss vigorously for about 30 seconds to coat the pasta and cool it slightly. Remove the pan from the heat. Pour the egg-cheese-miso mixture over the pasta. Add about 0.5 cup (120ml) of the reserved hot pasta water. Toss vigorously and continuously with tongs for 1-2 minutes until the sauce emulsifies into a smooth, creamy, glossy coating. (If too thick, add more pasta water; if scrambled, pasta or pan was too hot).
- Serve the Carbonara: Stir in most of the crispy smoked beef pastrami, reserving some for garnish. Divide among warm, shallow pasta bowls. Sprinkle generously with the reserved crispy smoked beef, toasted white sesame seeds, and thinly sliced spring onions. Finish with extra black pepper and optional grated Pecorino Romano style cheese.
Notes
For a thicker sauce, add more grated Pecorino Romano cheese and toss vigorously. Use fresh, high-quality eggs and smoked beef pastrami for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 250 g)
- Calories: 650 calories
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 250 mg