Spaghetti carbonara with veal
4 servings
60 minutes
Veal spaghetti carbonara is an exquisite version of the classic Italian dish that captivates with its tenderness and depth of flavor. The origins of carbonara trace back to ancient Rome, where shepherds and coalmen prepared hearty meals from simple ingredients. In this recipe, traditional bacon is replaced with juicy veal, adding softness and refinement to the dish. The spaghetti is enveloped in a velvety creamy-egg sauce with a rich aroma of parmesan and a hint of black pepper's spiciness. Olive oil completes the composition, adding culinary harmony. This dish is perfect for a cozy Italian-style dinner where taste and texture create warm gastronomic pleasure. It should be served immediately while the sauce remains tender and enveloping, allowing one to savor every detail of its flavorful richness.
1
Separate the yolks from the whites. The whites are not needed. Lightly beat the yolks with a fork.
- Chicken egg: 4 pieces
2
Pour them into the cream, add grated cheese. Mix everything well, the sauce should be thick. Season with salt and pepper to taste and set aside.
- Single cream 10% fat: 300 ml
- Parmesan (Parmigiano Reggiano): 200 g
- Ground black pepper: to taste
- Salt: to taste
3
Cut the meat into small cubes.
- Veal: 85 g
4
Place the pan on high heat and pour in a little olive oil.
- Olive oil: to taste
5
Fry the meat until it is browned.
- Veal: 85 g
6
Boil the spaghetti in boiling water until al dente.
- Spaghetti: 180 g
7
Place the pasta and meat in the creamy sauce, mix, and heat covered for a minute over medium heat.
- Spaghetti: 180 g
- Veal: 85 g
8
Place on a plate, drizzle with olive oil, sprinkle with a little black pepper, and serve immediately.
- Olive oil: to taste
- Ground black pepper: to taste
