Celery carbonara, “Absolutely Basic” by Juan Arbeles

Celery carbonara, “Absolutely Basic” by Juan Arbeles

Will-o’the-wisp Juan Arbelles is everywhere and can do anything. He has worked in major institutions (Le Cordon Bleu School, then with Pierre Ganayer, George-V and Bristol Kitchens). He was released in 2012 after being transferred to Top Chef. His Plantxa restaurant, covered. A.D. Graphite, created in 2013 by Bolognese, is the first in a long series. Because, behind the scenes, there is a talented businessman who knows how to play at conventions. Proof with this recipe carbonara without pasta that definitely annoys him with Italian gastronomy purists!

Celery carbs, boiled eggs and fried bacon

For 4 people

Preparation: 45 minutes

Cooking: 30 minutes


  • 1 celery
  • olive oil
  • 10 cl white wine
  • 1 quintal of garlic, finely chopped
  • 100 grams of bacon
  • Chopped parmesan
  • 10 cl white vinegar
  • 4 eggs
  • 4 egg yolks
  • 1 pinch fleur de sel
  • Salt and pepper

Peel a squash, grate it and squeeze the juice. Cut the pieces in the other direction to get julienne (like spaghetti). In a saucepan, cook the celery on a low heat with olive oil, white wine and garlic for ten minutes. The celery will soften during al-Dent’s texture.

Pour 2 liters of vinegar over the pot. Whisk over low heat, whisk the eggs slowly into the water and cook for 3 to 30 minutes. Set aside.

In the oven, bake caramel on low heat for 10 minutes until well browned. From the heat, add the celery conch with the cooking juices, then the egg yolks and 2 tablespoons of olive oil.

Bake on low heat for 3 minutes until everything is well mixed (if it is too hot, mix the egg yolks). Sprinkle with 6 tablespoons of pepper, a pinch of salt and 80 grams of chopped parmesan, then leave to rest. Place the celery on the plates and place the beaten egg on top.

Add a pinch of flaler de cell to the eggs, season with pepper, parmesan and … enjoy!

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