Carbonara with quail eggs
8 servings
30 minutes
Carbonara with quail eggs is an exquisite version of the classic Italian dish that brings tenderness and elegance to a familiar taste. This version features quail yolks, adding a special silkiness and richness to the sauce. Bacon, fried to a golden color, adds an appetizing aroma, while the creamy sauce with Parmesan offers a deep, velvety flavor. The roots of carbonara trace back to post-war Italy, where simplicity of ingredients combined with culinary mastery. Served as nests with fresh yolks makes the dish not only aesthetically appealing but also intriguing – when mixed, the yolks fill the pasta with their rich flavor. Perfect for an Italian-style dinner, this carbonara will provide comfort and gastronomic delight.
1
Prepare quail eggs. Separate the yolks from the whites, and place the yolks in half shells in the refrigerator.
- Quail egg: 18 pieces
2
Chop the bacon finely, place it in a saucepan, cover with cold water, and bring to a boil. Cook for 30 seconds, then drain the water, dry it, and fry in a pan over medium heat for 2 minutes until golden. Transfer to paper towels to absorb excess fat.
- Bacon: 750 g
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 parmesan and boil the sauce again for 30 seconds. Blend with an immersion blender, add bacon, and place the sauce in a warm spot.
- Cream: 500 ml
- Grated Parmesan cheese: 80 g
- Bacon: 750 g
- Salt: to taste
- Freshly ground black pepper: to taste
4
Boil spaghetti in a large amount of salted water (time indicated on the package). Drain in a colander.
- Spaghetti: 600 g
5
Pour the sauce with bacon into deep plates, then place spaghetti in the shape of three small nests on top. Put a quail egg yolk in each nest. Serve immediately.
- Cream: 500 ml
- Bacon: 750 g
- Spaghetti: 600 g
- Quail egg: 18 pieces
