Curry Carbonara Recipe Experiment - Test Kitchen Vlog

Curry Carbonara mixes the exotic spice of curry with creamy egg yolks in this really easy pasta recipe. Carbonara consists of 4 classic elements: egg yolks, cheese, bacon and black pepper. I am experimenting tonight with some Szechuan peppercorn, a Chinese ingredient that has a signature numbing sensation on the palate. Let's see what happens...

Ingredients

Smoked bacon 4 , slice (Double smoke bacon (extra thick) used, cut into bite size pieces)
Fresh asparagus 85 Gram , cut into 1
Szechuan peppercorn 1/2 Teaspoon , ground
Pasta 165 Gram (Rice pasta cooked and strained)
Egg yolks 2 Large
Curry powder 1 Teaspoon
Salt To Taste

Directions

MAKING

1. In a skillet fry the bacon until crisp.

2. Cook the rice pasta in boiling water. While the pasta is cooking blanch the asparagus sections in the same boiling water for about 1 minute.

FINALIZING

3. In a serving bowl put the boiled pasta mixed along with the crispy fried bacon and blanched asparagus.

4. Mix in the egg yolks. Add the curry powder and szechuan pepper corns as well. Season with some salt.

SERVING

5. Serve warm.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 547Calories from Fat 178

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 845 mg35.21%

Total Carbohydrates 64 g21.3%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet