Description
Indulge in the ultimate pasta experience with this luxurious Foie Gras and Carbonara recipe, blending traditional Italian comfort with French decadence. Experience a symphony of creamy, salty, and exquisitely rich flavors in every bite.
Ingredients
- 150g (5 oz) spaghetti, bucatini, or rigatoni
- 60g (2 oz) guanciale, cut into small lardons
- 60–90g (2-3 oz) Grade A foie gras, cut into 1-inch medallions
- 2 large egg yolks + 1 whole large egg
- 50g (1.7 oz) Pecorino Romano, freshly grated, plus more for serving
- Freshly ground black pepper, to taste
- Fine sea salt, for pasta water and seasoning
- 1.5 cups reserved starchy pasta water
Instructions
- Prep the Guanciale and Foie Gras: Slice guanciale into small lardons. Cut foie gras into medallions, pat dry, and season with sea salt.
- Cook the Pasta: Boil heavily salted water. Cook pasta until al dente. Reserve 1.5 cups pasta water, then drain pasta.
- Render Guanciale and Sear Foie Gras: In a cold skillet, render guanciale over medium-low heat until crispy. Remove guanciale, keeping fat. Increase heat to medium-high, sear foie gras 1-2 minutes per side until golden. Set aside foie gras.
- Prepare Carbonara Mix: In a large bowl, whisk egg yolks, whole egg, Pecorino Romano, and generous black pepper until smooth. Whisk in 1-2 tablespoons of the rendered foie gras fat.
- Combine and Emulsify: Add hot, drained pasta and about 1/2 cup hot pasta water to the egg mixture. Toss vigorously with tongs, adding more pasta water gradually until sauce is creamy and coats pasta. Stir in crispy guanciale.
- Finish and Serve: Gently fold in the seared foie gras. Serve immediately, garnished with extra Pecorino and black pepper.
- Prep Time: 15 mins
- Cook Time: 20 mins