Creamy Hazelnut Carbonara Twist
Creamy Hazelnut Carbonara Twist
ingredients
- 12 oz spaghetti
- 4 oz pancetta, diced
- 3/4 cup hazelnuts, chopped
- 3 large egg yolks
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley, chopped
steps
- 1.
Cook the spaghetti according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
- 2.
In a large skillet over medium heat, crisp the pancetta until golden. Remove from the pan and set aside, leaving the rendered fat.
- 3.
Add the chopped hazelnuts to the same skillet and toast until fragrant and lightly golden. Remove from the pan and set aside.
- 4.
In a bowl, whisk together the egg yolks, Parmesan cheese, heavy cream, minced garlic, black pepper, and salt until well combined.
- 5.
Toss the cooked spaghetti in the skillet with the reserved pancetta fat, then remove from heat.
- 6.
Slowly pour the egg mixture over the pasta, continuously tossing until the sauce thickens and coats the spaghetti. If needed, gradually add reserved pasta water to reach desired consistency.
- 7.
Stir in the crispy pancetta and toasted hazelnuts, reserving some for garnish.
- 8.
Serve the Creamy Hazelnut Carbonara Twist in bowls, garnished with fresh parsley, remaining pancetta, and hazelnuts. Enjoy!
