Garlic and Herb Carbonara
Raw garlic is usually too harsh for a delicate egg sauce, but blanching whole cloves tames their spicy bite into a sweet, mellow creaminess similar to a quick confit. I mash these softened cloves with fresh herbs to create a vibrant green paste that emulsifies with egg yolks and cheese, resulting in a carbonara that tastes deeply savory rather than sharp.
Ingredients
Ingredients (~4 servings)
- 1 lb spaghetti dry
- 8-10 cloves garlic peeled and left whole
- 2 cups packed fresh spinach or parsley leaves
- 4 large egg yolks
- 1 cup freshly grated Parmesan cheese
- 1 1/2 cups diced pancetta or guanciale about 6-8 oz
- 2 tablespoons olive oil
- Salt and lots of black pepper
Instructions
- Blanch garlic cloves in boiling water for 2-3 minutes, then add spinach for 10 seconds.
- Transfer garlic and greens to ice bath, then squeeze dry.
- Mash garlic and greens in mortar and pestle with egg yolks, Parmesan, and black pepper.
- Render pancetta in olive oil over low heat for 8-10 minutes until crispy.
- Cook spaghetti in same water until al dente.
- Transfer pasta to pancetta pan with some cooking water, toss to coat.
- Remove pan from heat, add herb-egg mixture, and toss continuously for 60 seconds.
- Add pasta water if sauce is too thick.
- Serve immediately.
Notes
Keep pan off heat when adding egg mixture to prevent scrambling.
Did you make this recipe?Let me know how you liked it below!