Spaghetti carbonara with steak
Spaghetti Carbonara with steak is an interpretation of the classic Italian dish. The traditional combination of creamy egg yolk and Parmesan cheese is enriched with soft aubergine, crispy pancetta, and fresh cherry tomatoes. Thin slices of tender steak and a subtle touch of truffle oil complete it. The truffle adds an earthy depth that complements the rich carbonara sauce.
Servings servings
Ingredients
Pasta and sauce
- 400 g spaghetti
- 1 aubergine (cut into cubes of about 2 cm)
- 2 cloves garlic (halved (for garlic oil))
- olive oil
- 150 g pancetta (in pieces)
- 3 eggs (egg yolks beaten)
- 50 g Parmesan cheese (grated)
- 250 g cherry tomatoes (halved)
- 1 tsp truffle oil
- pepper (freshly ground)
Steak
- 4 beef steaks
- coarse sea salt
- 1 tbsp butter
Extra salad
- 1 tomato (in thin slices)
- olive oil (for drizzling)
- 1 tsp oregano
- 1 sprig parsley (for garnishing)
Instructions
Preparation
- Preheat the oven to 120 ºC and put a plate in it to heat up. Cook 400 g spaghetti according to the package.
- Cut 1 aubergine into cubes. Heat a dash of olive oil with the halved 2 cloves garlic in a pan, fry for 1 minute so that the oil absorbs the garlic flavour. Remove the garlic and fry the aubergine cubes in the garlic oil for about 5 minutes until golden brown.
- Cut 150 g pancetta into pieces and fry for 3 minutes with the aubergine. Season with pepper.
Cooking
- Rub the 4 beef steaks on both sides with some coarse sea salt. Heat a little olive oil in a frying pan over medium heat. Place the steaks in the pan and fry for about 2 minutes while moving them gently every now and then, so they cook nice and evenly. Turn them over and cook for another 2 minutes until both sides have a golden brown crust. Then add 1 tbsp butter, turn off the heat and sprinkle with some freshly ground pepper.
- Remove the warm plate from the oven, place the steaks on top and cover them with aluminum foil. Let them rest for about 5 minutes so that the meat remains nice and tender.
- Separate 3 eggs and stir the yolks with 50 g Parmesan cheese. Halve 250 g cherry tomatoes. Add the spaghetti, tomatoes and egg yolk-cheese mixture to the aubergine and pancetta. Add a splash of cooking water and heat briefly until the sauce begins to thicken. Do not let it boil, otherwise the egg will solidify too hard.
To serve
- Cut 1 tomato into thin slices, drizzle with olive oil, season with 1 tsp oregano and some pepper.
- Divide the creamy carbonara over the plates. Cut the steak into thin slices and place it on top of the pasta. Drizzle 1 tsp truffle oil over it. Garnish with 1 sprig parsley. Serve the tomato salad on the side.
Notes
Let the steak rest for 5 minutes under foil before slicing it so it stays juicy. Do not heat the sauce further when adding the egg yolk and Parmesan, otherwise the egg will set. Leftovers can be reheated gently the next day over low heat with a small splash of warm water to loosen the sauce again.
Nutrition
Calories: 1146kcalCarbohydrates: 87gProtein: 74gFat: 56gSaturated fat: 23gCholesterol: 294mgSugars: 9g
Tried this recipe?Let me know what you think!
Unexpected Italian
my pick
this week
Spaghetti carbonara with a twist, the creamy carbonara sauce is the starting point, but with the steak and a bit of truffle it gets just a little more flavour and depth. The soft aubergine, crispy pancetta, and fresh tomatoes bring everything nicely into balance.
