Here is Helenne Daroze’s method of converting pasta carbs into a holiday dish.

Here is Helenne Daroze’s method of converting pasta carbs into a holiday dish.

At this time, our recipes are wearing their most beautiful holiday outfits. Now is the time to relax! We decorate the simplest dishes with special products. A few days ago, Julie Andreu gave us a delicious recipe for pasta with foie gras, this time Helen Daroz was delighted to reveal the secret of spaghetti carborundum with truffles. But beware, there is no cream or bacon in this recipe, the chef is inspired by the real Italian Carbonara. Egg yolks, peculiar, pepper and guacamole. However, Helen Daroz replaced this last ingredient in the basque country (pepper and dried pork belly) with la xingar. By the way, the chief chef is going to add a triple shave and rinse our mouths.

Helen Daroz Recipe Spaghetti Carbonara with Trumps

Inputs for 4 people;

  • Spaghetti
  • 6 egg yolks
  • 200 grams of pecorino
  • Ground pepper
  • Guanciale or xingar from Basque Country (pepper and dried pork)

Beat 6 egg yolks in a bowl
Add the pecorino and pasta cooking water until the mixture is foamy
Grease it with freshly ground pepper to taste
Pour the spaghetti al dent into this mixture
Add guanil or xingar

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