1860 Italia’s Lobster Carbonara - Goodtaste with Tanji
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...
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Cooking tools:
- Saute pan
- Pot
- Colander
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Grater
- Measuring cup
- Measuring spoon
- Slotted spoon
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 2½ cups heavy cream
- 2 large egg yolks
- ¼ cup grated Parmesan cheese
- 2 Tablespoons white truffle oil ((1 ounce))
- Kosher salt
- pepper
- 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
- 2 large eggs
- Fresh basil chopped
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