Garlic Confit Carbonara
Equipment
Ingredients
Pasta
spaghetti (dry)
400 g
Sauce
garlic (whole)
3 head
olive oil (liquid)
250 ml
egg yolks (room temperature)
4 piece
parmesan cheese (grated)
100 g
pancetta (diced)
150 g
black pepper (freshly ground)
2 tsp
Instructions
Prepare garlic confit
Peel garlic cloves and place in saucepan with olive oil. Cook gently until soft and golden.
Cook pasta
Bring large pot of salted water to boil. Cook spaghetti until al dente.
Prepare egg mixture
Whisk egg yolks with grated parmesan and black pepper until smooth.
Cook pancetta
Fry pancetta in large pan until crispy and golden.
Combine and finish
Toss hot pasta with pancetta, garlic confit oil, and egg mixture off heat. The residual heat will create creamy sauce.
Original recipe
Storage
Best served immediately. Leftovers can be stored in fridge but sauce may separate when reheated
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