Squid Ink Carbonara with Leeks, Pancetta and Poached Egg

I ate squid ink pasta for the first time in Venice, at a small place near the Rialto where the waiter did not bother with menus. Black spaghetti with a cream sauce that left dark streaks on the plate. This version uses squid ink spaghetti with leeks and smoky bacon, finished with cold butter swirled in one piece at a time, and a poached egg on top.

The leeks are cut into matchsticks and sauteed with rendered bacon in the same pan. Vegetable broth goes in, then cold butter, piece by piece, swirled until the sauce emulsifies. Pecorino cheese grated over everything. The poached egg breaks open over the black pasta and the yolk becomes part of the sauce.

Tips for Making Squid Ink Carbonara

Render the bacon before adding the leeks

Cut the bacon into a medium dice and cook until the fat renders out. The leeks saute in that fat.

Use only the white and light green parts of the leeks. The dark green tops are tough and fibrous.

Emulsify the butter slowly

Add cold butter one piece at a time, swirling the pan. Each piece should melt into the sauce before you add the next.

This creates a creamy, glossy sauce without using cream. If you dump the butter in all at once, it separates into oil and milk solids.

Squid Ink Carbonara with Leeks, Pancetta and Poached Egg

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• Author: Chef Marco Barbisotti
• Total Time: 35 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

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Description

Chef Marco Barbisottis recipe for a luxurious squid ink spaghetti carbonara. Braised leeks, pancetta, and a perfectly poached egg elevate this classic.

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Ingredients

Scale 1x2x3x

• 1 lbs (454 g) Black ink spaghetti
• 1/2 lb smoky bacon
• 1 tbsp extra-virgin olive oil
• 2 Leeks
• 4 tbsp Butter
• 4 Organic eggs
• 5 tbsp Salt
• 1/4 tsp Freshly ground black pepper
• Vegetable broth
• 4 tbsp Pecorino cheese

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Instructions

1. Clean and cut the leeks (only use white and light green parts) into matchsticks (Julienne).
2. Cut smoky bacon into a medium dice.
3. Render the pancetta and add the leeks. Season with salt and pepper, then sauté slightly.
4. Add vegetable broth to the pancetta and leeks and cook for a few minutes.
5. Add cold cubed butter (one piece at a time), swirling the pan to emulsify the sauce.
6. Pasta Preparation:
7. Bring 5 quarts of water to a boil (212°F/100°C).
8. Add a generous amount of salt and the spaghetti. Cook until al dente, then drain.
9. Reserve 2 cups of the pasta water.
10. To Serve:
11. Add the pasta to the sauce and stir. Add pecorino cheese.
12. Sauté over high heat for one minute to melt the flavors, thinning the sauce with reserved pasta water as needed.
13. For the poached egg: Bring water to a slow simmer. Add 1 teaspoon of white vinegar.
14. Carefully place an egg in the simmering water for 2 minutes.
15. Place the poached egg on top of the spaghetti carbonara. Add extra virgin olive oil and fresh pepper.

Notes

• For richer flavor, use guanciale instead of pancetta.
• To prevent the pasta from becoming gummy, add it to the sauce directly from the boiling water.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; the sauce will thicken.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 700
• Sugar: 5
• Sodium: 800
• Fat: 45
• Saturated Fat: 20
• Unsaturated Fat: 20
• Carbohydrates: 70
• Fiber: 5
• Protein: 30
• Cholesterol: 300

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