Carbonara with Quail Eggs

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Carbonara with quail eggs

Ingredients

Spaghetti - 21.2 oz
Quail Egg - 18 pieces
Bacon - 26.5 oz
Grated Pecorino Pepato Cheese - 2.8 oz
Cream - 17 fl oz
Safflower Oil - 2 spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the quail eggs. Separate the yolks from the whites, and place the yolks in the halves of the shells in the refrigerator.

Step 2

Finely chop the bacon. Place it in a saucepan, cover with cold water, and bring to a boil. Cook for 30 seconds, then drain the water, pat dry, and fry in a skillet over medium heat for 2 minutes until golden brown. Transfer to paper towels to absorb excess fat.

Step 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 the Parmesan cheese and bring the sauce back to a boil for 30 seconds. Blend with an immersion blender, add the bacon, and keep the sauce in a warm place.

Step 4

Boil the spaghetti in a large pot of salted water (cooking time is indicated on the package). Drain in a colander.

Step 5

Pour the sauce with bacon into deep plates, then place the spaghetti in the shape of three small nests on top. In each nest, add a quail egg yolk. Serve immediately.