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Carbonara

Silky, peppery carbonara clings to linguine in a golden coat.
Crisp guanciale snaps in every bite, rich and smoky.
Finish with warmth from chilli, dukkah, and za'atar crunch.

dinner ⏱ 25 min 650 kcal / portion 80.0 g carbs / portion (estimated) eggglutenmilk 🔗 Original source

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Carbonara
v4 · rb0e705f985 20260727Z1751 250 g linguine 150 g guanciale 3 tbsp dukkah 🍳 boil salted water for the pasta 🍳 ⏱ 8-9 min cook linguine until al dente 🍳 ⏱ 7-8 min fry guanciale until crisp at edges 🌀 stir in olive oil and garlic for 30 seconds 🍳 transfer pasta into lardon pan and cook on medium low 🌀 whisk parmesan and egg yolks in a bowl trickle in pasta water until incorporated 🍳 ⏱ 2-3 min pour egg mixture into the pan and cook until thickened 🍽 serve bowls of carbonara 🍽 sprinkle dukkah on top 🍽 sprinkle chilli flakes and za'atar on top Carbonara 🎉 2 tbsp olive oil 2 pieces garlic 60 g parmesan 5 pieces egg yolk ½ tsp chilli flakes 2 tbsp za'atar olive oil, garlic parmesan, egg yolk dukkah chilli flakes, za'atar
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Preparation steps

  1. boil salted water for the pasta
  2. cook linguine until al dente 8-9 min
  3. fry guanciale until crisp at edges 7-8 min
  4. stir in olive oil and garlic for 30 seconds
  5. transfer pasta into lardon pan and cook on medium low
  6. whisk parmesan and egg yolks in a bowl
  7. trickle in pasta water until incorporated
  8. pour egg mixture into the pan and cook 2-3 min until thickened
  9. serve bowls of carbonara
  10. sprinkle dukkah on top
  11. sprinkle chilli flakes and za'atar on top

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