Recipes // Main Dish Pasta // Spaghetti Carbonara

Spaghetti Carbonara


A few strands of Angel hair pasta

Olive oil for frying

Overcook the angel hair pasta. Then take the pasta, and mold it into two small nests, putting a few strands together by hand or with tongs. Leave the nests for two days in the fridge to dry out. Once they are completely dry, fry them in olive oil at 320 degrees, until 340 degrees, or for about 2 minutes.


Take 1 slice of pancetta and cook in the oven at no higher than 360 degrees. Clean off the grease by placing pancetta on a napkin. Once the pancetta is cold, finely chop into small pieces.

Dehydrated Egg Yolk

Hard boil egg for about 7-9 minutes. Once the egg is cold, take out just the egg yolk. Put the egg through a colander to remove excess water. Dry it by putting it in the oven at a low temperature, around 180 degrees.

Slow Cooked Egg

Cook the egg in water at 170 degrees for 45 minutes, or until the water temperature reaches about 180 degrees.

Parmesan Gelato
  • 2 cups milk
  • 2 cups cream
  • 2 cups parmesan cheese
  • 4 eggs
  • Crushed black pepper

Mix all ingredients together in a blender. Once completely blended, add in a bit of crushed black pepper and the inverted glucose sugar, such as honey or liquid sugar. Put the mixture into a gelato machine until ready. You will know the gelato is finished when it has a cold, creamy texture.


To plate the entire dish, make a circle of the chopped pancetta on one side of the plate, and a circle of dehydrated egg yolk on the other, using a ring mold. Top the pancetta with the slow cooked egg, and the egg yolk with a scoop of the parmesan gelato. Then, lean two fried pasta nests on the gelato to complete the dish.

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