Julie Andrieu reveals her carbonara pasta recipe and it’s a killer

No need to spend hours behind the stove to concoct delicious meals that will delight the whole family. The proof with this creation by Julie Andrieu which smells of Italy. This Wednesday, November 11, the host of Julie’s notebooks (France 3) unveiled its carbonara pasta recipe on its Instagram account, an easy-to-make and ultra-gourmet dish. ” Wednesday is family pasta! And what could be better than a very simple carbonara recipe for a “comfort food” moment? Follow the recipe! “wrote Julie Andrieu in the caption of its publication.

Here is Julie Andrieu’s revisited carbonara pasta recipe:

For 4 people :

  • 500g bucatini
  • 80 g pancetta
  • 80 g of guanciale
  • 1 whole egg + 3 yolks
  • 45 g of pecorino
  • 45 g parmesan
  • 2 spring onions
  • Black pepper, salt

Peel and chop the chives. Cut the pancetta and the guanciale into small cubes.
In a small skillet, melt them over very low heat. Count 15 to 20 minutes. Add the chives 5 minutes before the end of cooking.
Meanwhile, bring a large quantity of water to a boil. Immerse the pasta in water after salting it (7 to 8 g per liter maximum). Let them cook until al dente.
Meanwhile, break the eggs and add the pecorino and grated parmesan, pepper generously. Beat everything and set aside.
Before draining the pasta, place the colander in a deep ceramic dish and put everything in the sink. Save a bowl of pasta cooking water.
Transfer the bacon to a large skillet that can hold the pasta.
Drain the pasta in the colander, the boiling water will heat the dish below.
Pour the drained pasta into the pan, add a little cooking water and stir constantly over high heat for 2 minutes. They should never be dry.
Pour the egg mixture into the porcelain dish. Pour the pasta over the eggs and stir. Let stand 2 minutes.
Serve the pasta on the plates, possibly accompanied by grated parmesan or pecorino.

Advice from Julie Andrieu: the real recipe is with pancetta, but you can use smoked bacon, as long as you cut it into matchsticks!

Also to discover: This is how Julie Andrieu uses Mousline flakes and it’s not to make mashed potatoes

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