Seaweed Carbonara

Ingredients

• 200 g pasta (cooked until al dente)
• 1 egg (whole egg)
• 2 egg yolk
• 1 cup grated cheese (pecorino or parmesan or both)
• 1 cup pasta water (reserved from boiling; used 2 tbsp at a time to reach desired consistency)
• crushed seaweed (as much as you like to taste)
• sesame oil (for drizzling)
• black pepper (optional, to taste)
• roasted sesame seeds (optional garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil and cook the 200g pasta according to package instructions until al dente.

2. 2

   Before draining the pasta, reserve at least 1 cup of the starchy pasta water.

3. 3

   In a large mixing bowl, whisk together the whole egg, 2 egg yolks, and 1 cup of grated cheese (pecorino or parmesan) until well combined.

4. 4

   Add the hot, drained pasta directly to the bowl with the egg and cheese mixture. Toss quickly and vigorously to coat the pasta, allowing the residual heat to cook the eggs into a creamy sauce without scrambling them.

5. 5

   Add the reserved pasta water, 2 tablespoons at a time, while tossing continuously. Continue until the sauce reaches a smooth, creamy, and glossy consistency.

6. 6

   Add crushed seaweed to taste and toss to distribute.

7. 7

   Finish the dish with a drizzle of sesame oil, black pepper, and roasted sesame seeds if desired.

Notes

You can use any type of seaweed you normally snack on. If you don't have pre-crushed seaweed, simply take seaweed snack packs and crush them by hand. The sesame oil adds a nutty depth that complements the seaweed umami.

Nutrition per serving

• main
• pasta
• fusion
• quick-meal
• 15-minute-recipe
• vegetarian
• seaweed