Black Garlic Kitchen

Black Garlic Creamy Carbonara

A pasta dish from Rome made with eggs, pancetta and Parmigiano Reggiano or Pecorino Romano; layered with the sweet and balsamic flavour of Black Garlic.

black garlic spaghetti carbonara

Prep: 5-10 mins | Cook: 15 mins | Serves: 2-3

Ingredients

  • Salt for pasta water
  • 350g dried spaghetti
  • 2 tbsp olive oil
  • 170g pancetta – cubed
  • 300g chestnut mushrooms – sliced
  • 2 cloves white garlic – crushed
  • 150g frozen petit pois or garden peas
  • 2 large egg yolks
  • 270ml double cream
  • 100g freshly grated Parmigiano Reggiano or Pecorino Romano cheese
  • 10 cloves Black Garlic – finely sliced
  • Salt and freshly ground black pepper
  • Handful fresh basil leaves – torn
 
Garnish
 
  • Extra grated Parmigiano Reggiano or Pecorino Romano cheese
  • Freshly ground black pepper

Method

  • Bring a pan of salted water to the boil. Add the spaghetti and cook according to the pack instructions, until ‘al dente’.
  • Meanwhile, heat the oil in a large non-stick frying pan. Add the pancetta, sliced mushrooms and crushed white garlic. Fry on a medium heat for 5 minutes until the pancetta and mushrooms are a light golden colour.
  • Add the petit pois or garden peas to the frying pan and lower the heat.
  • In a separate bowl whisk together the egg yolks, double cream and 100g of Parmigiano Reggiano or Pecorino Romano cheese. Set aside.
  • Before draining the pasta reserve a cupful of pasta cooking water. Drain the cooked spaghetti and tip the spaghetti into the frying pan.
  • Add the finely sliced Black Garlic. Toss to ensure the Black Garlic is evenly distributed through the spaghetti.
  • Pour the egg, cream and cheese mixture into the frying pan.
  • Briefly toss all the ingredients together over a very low heat to coat the pasta in the creamy sauce. 
  • Add extra pasta water until the desired consistency is reached. Season to taste with salt and freshly ground black pepper.  
  • Toss in a handful of fresh basil leaves.
 
To Serve: serve the spaghetti in a large serving bowl, sprinkle with extra cheese and a grinding of freshly ground black pepper.
 
Top Tip: the addition of pasta water to the final mixture helps bind everything together which results in a richer, creamier, cohesive sauce.
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