A glossy, cream-free winter carbonara where egg yolks, pecorino and Comte coat the spaghetti alongside smoked lardons and sweet melted onions.
Ingredients
- 200 g durum wheat spaghetti
- 1 piece yellow onion
- 120 g smoked pork lardons
- 3 pieces fresh egg yolks
- 45 g twelve-month aged Comte
- 35 g grated pecorino romano
- 15 g unsalted butter
- 1 tsp black peppercorns
- 1 pinch sweet smoked paprika
- to taste fine salt
- 6 sprigs fresh chives
Method
- Finely slice the onion, then sweat it gently in butter with a small pinch of salt until it becomes a soft, blonde and very tender melt, without significant browning.
- Brown the lardons over medium heat until golden and their fat has rendered. Add the melted onions and a touch of sweet smoked paprika, and keep warm.
- Mix the egg yolks with the pecorino, Comte and plenty of freshly cracked black pepper until you have a thick, smooth paste.
- Cook the spaghetti in well-salted water, then reserve some pasta water before draining the pasta while still firm.
- Add the spaghetti to the skillet with the lardons and onion, then toss briskly to coat them in the smoky fat.
- Off the heat, stir in the yolk and cheese mixture, stirring constantly. Gradually loosen with the reserved pasta water until you get a glossy, creamy and coating sauce.
- Adjust the pepper, add the chopped chives and serve immediately in warm bowls.
Nutrition
Per serving
- Energy
- 834.2 kcal
- Protein
- 48.96 g
- Carbohydrate
- 75.85 g
- Fat
- 37.6 g
- Fibre
- 4.48 g
- Calcium
- 238.63 mg
- Iron
- 0.6 mg
- Magnesium
- 15.72 mg
