I know I promised a recipe of this authentic Carbonara before. I’m sorry, that was a few months ago. Time has a way of getting away from me.
This recipe was thought to us by Chef Xavier Btesh of French Kusina, who also taught us how to make this Nicoise Salad at The Maya Kitchen.
If you’re looking for our creamy Filipino Carbonara Recipe, you better head on to that link but if you’re in for a little food adventure, please try this version! It’s very light and easy to make and I liked it despite my protestations.
Chef Xavier mentions that this is how the Europeans usually prefer them and that the cream on our carbonara is probably an American influence on Filipino food.
It’s actually very easy and with fewer steps than I would have expected it to be – being a French Recipe. I was surprised because I thought it would be either long or costly.
Here is Chef Xavier Btesh version of the authentic carbonara. Enjoy!
Ingredients
- Half of a handful of linguini (about 80 to 120 grams)
- egg yolk 1 piece
- Parmesan cheese, grated 1 espresso cup
- ground black pepper 1 teaspoon
- 1/2 espresso cup boiling pasta water
- a pinch salt
- olive oil 1 dash
Instructions
- Cook your linguini. Set aside some pasta water and strain.
- Pour a dash of olive oil on your noodles and toss.
- Place pasta water, egg yolk, cheese and the pepper in a bowl and quickly whisk with an eggbeater.
- Pour sauce on hot pasta, toss, and serve immediately.
Notes:
A bit of something I found interesting is that I noticed Chef Xavier measures by the espresso cup. I just thought I’d mention it in case you’re wondering why the measurement is using espresso cups. :P Also, it doesn’t have to be linguini, really. I’m sure you can get away with either fettucini or just regular old spaghetti. ;)
