Garlic Confit Carbonara
A luxurious twist on classic carbonara featuring sweet, buttery garlic confit that adds incredible depth and richness to the creamy egg and cheese sauce.
Equipment
Ingredients
Main Ingredients
spaghetti
400 g
garlic cloves
20 pcs
olive oil
300 ml
pancetta
150 g
egg yolks
4 pcs
parmesan cheese
80 g
black pepper
2 g
salt
10 g
Instructions
Prepare Garlic Confit
Peel garlic cloves and place in a small pot with olive oil.
Cook Garlic Confit
Cook garlic slowly in olive oil over low heat until soft and golden.
Cook Pasta
Bring a large pot of salted water to boil and cook spaghetti until al dente.
Cook Pancetta
Fry pancetta in a large pan until crispy and golden.
Prepare Egg Mixture
Whisk egg yolks with grated parmesan and black pepper in a bowl.
Combine Everything
Drain pasta, add to pancetta pan with garlic confit, then remove from heat and quickly stir in egg mixture.
Serve
Serve immediately with extra parmesan and black pepper.
Original recipe
Storage
Best served immediately. Leftovers can be gently reheated but may lose creaminess.
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