Barilla for Professionals
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CARBONARA KOSHER

Servings
10
Preparation (average)
10'
Difficulty level
Easy

INGREDIENTS

  • 900 g Barilla for Professional Classica Spaghetti
  • 600 g Eggplants
  • 10 Egg yolks
  • 10 ml Extra virgin olive oil
  • 10 g Sumac
  • To taste: Black pepper
  • To taste: Salt

PREPARATION

  1. 1.In a bowl, beat yolks, whisk in salt and pepper and keep aside.
  2. 2.In a large pot, pour water to boil and once boiling, add salt (7g per liter), then cook the spaghetti until “al dente”. Drain and reserve some of the cooking water into a cup for final whisking.
  3. 3.Meanwhile, just after pouring pasta into water, cut the eggplant (1 cm wide chunks) and deep fry in EVOO until golden. Pat dry the chunks . Toss them right before serving with 5 g Sumac for two minutes.
  4. 4.In a bowl, whisk pasta with the egg sauce and a bit of cooking water. Serve in a bowl dish and pour a generous serve of fried eggplants on top.

https://www.barillaforprofessionals.com/global/recipes/carbonara-kosher/