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Carbonara florentine recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your meal with this luxurious and loved pasta dish.
Ingredients:
  • 20.00 ml white vinegar
  • 6 Free Range Eggs*
  • 500g fresh fettuccine or pappardelle
  • 6 pancetta slices
  • 2 Free Range Egg yolks
  • 125ml thickened cream
  • 40g parmesan
  • 120g pkt Baby Spinach
Instructions:
  • 1. Heat water in a saucepan until simmering. Add vinegar. 2. Crack an egg into a bowl. 3. Stir water to create a whirlpool and gently add the egg in the center. 4. Cook for 3 minutes for a runny yolk or to your preference. 5. Use a slotted spoon to move the egg to a bowl and cover to keep warm. 6. Repeat with the remaining 3 eggs in batches.
  • While eagerly awaiting, prepare the pasta in a sizable saucepan filled with boiling water according to the instructions on the packet or until perfectly al dente. Drain thoroughly.
  • Preheat a large frying pan over medium heat, then add the pancetta. Cook for 2 minutes on each side until it becomes crisp. Allow it to cool slightly, then transfer to a clean work surface and roughly chop.
  • Combine the egg yolks, cream, Parmesan, and the rest of the eggs in a bowl. Season to taste.
  • Combine the pasta, pancetta, and spinach in the pan. Pour in the egg mixture and cook over low heat, tossing occasionally for 1-2 minutes until the spinach wilts and the sauce thickens slightly.
  • Serve the pasta in individual bowls and add the perfectly poached eggs on top. Remember to season to taste.

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