Japan and Italy together on one plate? This fusion of styles brings a new interpretation of a traditional Italian pasta dish to your table. Eggs have always been an essential component of spaghetti carbonara, and Nihon allows the creamy consistency of the onsen egg yolk to bring out an even more intense bacon flavor in the dish. A must for all pasta lovers who want to add some variety to their Italian cuisine.
Ingredients for 4 people:
| 500g | Spaghetti |
| 200g | Pancetta |
| 100g | Parmesan |
| 8 | Fresh eggs |
| 1 | Garlic clove |
| 1 tbsp | Olive oil |
| Salt, freshly ground black pepper, parsley |
Preparation:
Fill the Nihon egg cooker with water, place 4 eggs inside, and start the cooking process. Prepare the rest of the spaghetti carbonara while the eggs are cooking.
Cook the spaghetti al dente in salted water as per the directions on the packaging.
Heat the oil in a pan and briefly fry the pancetta in it.
Beat the remaining 4 eggs in a large bowl with a whisk, then add the parmesan and stir. Peel the garlic and press it into the egg-parmesan mixture with a garlic press. Stir in the bacon and bacon fat.
Add a ladle of pasta water to the egg mixture. Drain the spaghetti well and immediately fold it into the egg mixture. Season with salt and pepper.
When the eggs are cooked, remove them from the egg cooker and carefully break them open one by one into small bowls.
Serve the spaghetti carbonara in pasta bowls, setting one onsen egg on top of each plate of pasta and garnishing with parsley.
