Pancetta lardons, crispy sage, candied-walnut gremolata

Preheat the oven to 200°C (400°F). Wrap the garlic cloves in foil and roast in the oven for 30-35 minutes, until soft and caramelized. Once done, squeeze out the garlic into a bowl and mash it with a fork.

Roast the Garlic

In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

Cook the Pasta

In a large skillet over medium heat, add the pancetta lardons and cook until crispy. Remove from heat.

Cook the Pancetta

In a bowl, combine the mashed roasted garlic, eggs, grated Parmesan cheese, black pepper, and a pinch of salt. Whisk until smooth.

Prepare the Sauce

Add the hot drained spaghetti to the skillet with the pancetta. Pour in the egg mixture and quickly toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine Pasta and Sauce

Top the carbonara with crispy sage leaves and candied walnuts. Serve immediately.

roasted-garlic carbonara

Recipe information

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