Fettuccine Carbonara

Fettuccine Carbonara

Fettuccine Carbonara - Serves 4


  • 500g fettuccine pasta
  • 6 egg yolks
  • 100g Sea Urchin Harvest Creamy Pods
  • 300g smoked speck, diced
  • 4 garlic cloves, finely chopped
  • 200g parmesan cheese, grated
  • 1 bunch chives, chopped
  • 100g butter
  • Sea salt


  1. Place a frypan over a medium heat, add the speck and cook until golden brown.
  2. Add the garlic and sauté for about 2 minutes until it is has cooked through and the fat from the speck has rendered, then remove from the heat.
  3. Meanwhile - use a blender to mix the egg yolks, sea urchin and parmesan cheese until well combined.
  4. In a pot of salted boiling water, cook the paste until al dente then drain, reserving the paste cooking liquid.
  5. Transfer the pasta into a large cold pan, add the egg and sea urchin mixture with a ladle of the pasta cooking liquid, then butter, speck fat and garlic.
  6. Place over a low flame and toss the pasta until the egg mixture thickens to coat the pasta.
  7. Transfer to a serving bowl and finish with the chopped chives, sea salt and some more parmesan.

View the Recipe

Previous Article Next Article
en English
zh-cn Chinese (Simplified)zh-tw Chinese (Traditional)en Englishid Indonesianja Japaneseko Korean