Description
Chef Marco Barbisottis recipe for a luxurious squid ink spaghetti carbonara. Braised leeks, pancetta, and a perfectly poached egg elevate this classic.
Ingredients
Scale
- 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
Instructions
- Clean and cut the leeks (only use white and light green parts) into matchsticks (Julienne).
- Cut smoky bacon into a medium dice.
- Render the pancetta and add the leeks. Season with salt and pepper, then sauté slightly.
- Add vegetable broth to the pancetta and leeks and cook for a few minutes.
- Add cold cubed butter (one piece at a time), swirling the pan to emulsify the sauce.
- Pasta Preparation:
- Bring 5 quarts of water to a boil (212°F/100°C).
- Add a generous amount of salt and the spaghetti. Cook until al dente, then drain.
- Reserve 2 cups of the pasta water.
- To Serve:
- Add the pasta to the sauce and stir. Add pecorino cheese.
- Sauté over high heat for one minute to melt the flavors, thinning the sauce with reserved pasta water as needed.
- For the poached egg: Bring water to a slow simmer. Add 1 teaspoon of white vinegar.
- Carefully place an egg in the simmering water for 2 minutes.
- 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