1860 Italia’s Lobster Carbonara
1860 Italia brings us the most decadent carbonara we’ve come across yet! The homemade truffle cream sauce has pops of fresh peas, smoky bacon, fresh basil, and big chunks of rich lobster meat.
Ingredients
Cream Sauce
- 2½ cups heavy cream
- 2 large egg yolks
- ¼ cup grated Parmesan cheese
- 2 Tablespoons white truffle oil (1 ounce)
- Kosher salt and pepper
Pasta
- 1 pound dry spaghetti
- 2 Tablespoons diced bacon ¼-inch thick
- 10 ounces cooked lobster meat chopped
- ¼ cup thawed frozen peas (you can also use fresh, if you have them)
- 2 Tablespoons grated Parmesan cheese
- Kosher salt and pepper
- 2 large eggs
- Fresh basil chopped
Instructions
Make the Cream Sauce
- In a large bowl, whisk all of the ingredients together until smooth. Season with salt and pepper.
Make the Pasta
- Cook the pasta according to package directions, drain, and set aside.
- Meanwhile, in a large sauté pan, cook the bacon over moderately low heat, stirring frequently, until crispy and browned, about 5 minutes.
- Add the lobster meat and all of the truffle cream sauce and cook over moderately high heat for about 1 minute. Add the cooked spaghetti, peas, and Parmesan, then season with salt and pepper. Cook, stirring constantly, until the sauce begins to thicken, about 30 seconds. Remove from the heat and set aside.
- In a small pot, bring salted water to a boil and remove from heat. In a small bowl, crack two eggs and gently pour them into the hot water. Let them cook for about 3 to 4 minutes for a runny poached egg. Carefully remove them with a slotted spoon and add them to the pasta.
- In a large bowl, mix the pasta together to incorporate the poached eggs into the sauce. Garnish with fresh basil and serve!
Notes
Recipe courtesy of 1860 Italia.
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