Fettuccine Carbonara

Fettuccine Carbonara

September 25, 2020

Fettuccine Carbonara
Serves 4

Ingredients

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


Method

  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.


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