Carbo Speedito de Nono (Lightened Carbonara)

Ingredients

• 300 g Spaghetti (Dry pasta)
• 3 units Egg yolks (Separate the whites, use fresh eggs)
• 4 g Cornstarch (maïzena) (Or potato starch)
• 50 g Granat Padano cheese (or Pecorino, Parmesan) (Finely grated)
• 2 g Ground nutmeg (Approximately 1/4 teaspoon)
• Ground black pepper (To taste, freshly ground)
• Salt (For the cooking water)
• 15 ml Extra virgin olive oil (1 tablespoon, to finish the pasta)
• 100 ml Pasta cooking water (Reserved to bind the sauce)

Instructions

1. Prepare the cooking water

   Fill the pot with 2 L of water, add a pinch of salt and bring to a boil.

   Time: PT10M

   Temperature: 100°C

2. Weigh the pasta

   Weigh 300 g of spaghetti using the scale.

   Time: PT2M

3. Cook the spaghetti

   Drop the spaghetti into the boiling water, stir, cook 8 minutes (al dente). Reserve 100 ml of cooking water then drain.

   Time: PT8M

   Temperature: 100°C

4. Prepare the egg mixture

   In a bowl, whisk the 3 egg yolks with 4 g of cornstarch, 2 g of nutmeg, pepper, salt and 50 g of grated cheese until a homogeneous mixture is obtained.

   Time: PT5M

5. Warm the plates

   Preheat the oven to 80°C and place the plates inside for 5 minutes to warm them.

   Time: PT5M

   Temperature: 80°C

6. Season the pasta

   Return the drained spaghetti to the bowl, add 1 tablespoon of olive oil and toss to coat.

   Time: PT2M

7. Mix the sauce

   Pour the egg mixture over the hot pasta, gradually add the reserved cooking water while stirring quickly until a creamy sauce forms.

   Time: PT3M

8. Finishing and serving

   Let the residual heat thicken the sauce for 2 minutes, adjust seasoning, serve immediately on the hot plates, sprinkle with extra cheese and pepper.

   Time: PT2M

Nutrition Facts

Calories

330

Protein

12 g

Carbohydrates

40 g

Fat

12 g

Fiber

2 g