Carbonara Benedict Recipe
guanciale, crispy pasta, soft eggs, parmesan hollandaise
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Ingredients
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Main Ingredients
Hollandaise Sauce
Garnish
Method
Preparing the Pasta
- 1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- 2
Crisp the Pasta
In a large skillet, heat a small amount of oil over medium heat. Add the cooked spaghetti and fry until crispy and golden brown, about 3-4 minutes on each side. Remove and set aside.
Preparing the Guanciale
- 3
Making the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy.
- 6
Preparing the Eggs
- 7
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.