Spaghetti carbonara with wild garlic
4 servings
30 minutes
Spaghetti carbonara with ramson is an original and aromatic version of the classic Italian dish. The history of carbonara dates back centuries to Roman shepherds who made pasta with eggs, cheese, and bacon, creating a hearty and nutritious meal. The addition of ramson gives this recipe a spring freshness and a spicy garlic note. Tender spaghetti coated in creamy parmesan sauce and egg yolks creates a velvety texture, while pancetta adds an appetizing crunch. Ramson not only enhances the flavor but also makes the dish special—perfect for those wanting to try carbonara with a light herbal accent. Serving with parmesan and olive oil completes the harmony of flavors, making this dish a true gastronomic delight.
1
Cook the pasta in boiling salted water until done.
- Spaghetti: 400 g
- Salt: to taste
2
Whisk the yolks, cream, and finely chopped ramson with a mixer. Then add parmesan, salt, and pepper to taste.
- Egg yolk: 4 pieces
- Extra-thick cream 48% fat: 250 ml
- Wild garlic (ramson): 1 bunch
- Parmesan (Parmigiano Reggiano): to taste
- Salt: to taste
- Ground black pepper: to taste
3
Heat a pan with a little olive oil. Add thinly sliced pancetta. Fry for a few minutes, then add the pasta. Cook for a while, then pour in the egg-cream mixture. Stir for 1 minute and remove from heat.
- Olive oil: to taste
- Pancetta: 200 g
- Spaghetti: 400 g
- Egg yolk: 4 pieces
- Extra-thick cream 48% fat: 250 ml
4
Serve sprinkled with parmesan and drizzled with good olive oil.
- Parmesan (Parmigiano Reggiano): to taste
- Olive oil: to taste
