Carbonara Pasta with Fried Egg
This recipe combines the rich creaminess of carbonara sauce with the savory goodness of guanciale or pancetta, topped with a perfectly fried egg for an indulgent and satisfying meal.
INGREDIENTS
Carbonara Sauce:
300g (10.5 oz) spaghetti or fettuccine
150g (5.3 oz) bacon or pancetta, diced
3 large eggs
1 cup grated Pecorino Romano cheese
Freshly ground black pepper
Salt, to taste
Fried Eggs:
4 large eggs
2 tbsp cannabis-infused olive oil
Salt and freshly ground black pepper
Garnish:
Fresh parsley, chopped
Extra Pecorino Romano cheese, for serving
INSTRUCTIONS
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
In a large skillet over medium heat, cook the diced bacon or pancetta until it becomes crispy and golden brown. Remove from heat and set aside.
In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Set aside.
Toss the pasta to the skillet with the rendered bacon/pancetta fat
Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta. Toss vigorously to coat the pasta. If the sauce seems too thick, add a bit of the reserved pasta cooking water and continue tossing until desired consistency is reached.
In a separate non-stick skillet, heat the cannabis-infused olive oil over medium-low heat. Crack the eggs into the skillet, one at a time. Season with salt and freshly ground black pepper. Cook until the egg whites are set and the edges are crispy.
Divide the creamy carbonara pasta among serving plates, placing a fried egg on top of each portion. Sprinkle freshly chopped parsley and extra grated Pecorino Romano cheese over the pasta and eggs before serving.