Carbonara with Quail Eggs
Pasta and Pizza • Italian
Description
Carbonara with quail eggs
Ingredients
- Spaghetti 20 oz
- Quail Egg 18 pieces
- Bacon 25 oz
- Grated Pecorino Pepato Cheese 5 oz
- Cream 15 fl oz
- Safflower Oil 2 spoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the quail eggs. Separate the yolks from the whites, and place the yolks in the halves of the shells in the refrigerator.
Step 2
Finely chop the bacon. Place it in a saucepan, cover with cold water, and bring to a boil. Cook for 30 seconds, then drain the water, pat dry, and fry in a skillet over medium heat for 2 minutes until golden brown. Transfer to paper towels to absorb excess fat.
Step 3
In another saucepan, bring the cream to a boil, season with salt and pepper, and simmer over medium heat for 8–10 minutes. Add the Parmesan cheese and bring the sauce back to a boil for 30 seconds. Blend with an immersion blender, add the bacon, and keep the sauce in a warm place.
Step 4
Boil the spaghetti in a large pot of salted water (cooking time is indicated on the package). Drain in a colander.
Step 5
Pour the sauce with bacon into deep plates, then place the spaghetti in the shape of three small nests on top. In each nest, add a quail egg yolk. Serve immediately.
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