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Home Seaweed tagliatelle with creamy carbonara sauce

Seaweed tagliatelle with creamy carbonara sauce

Name: Seaweed tagliatelle with creamy carbonara sauce
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 100 grams seaweed tagliatelle; 250 grams pancetta; 100 grams Parmesan cheese; 4 egg yolks, 3 egg whites; freshly ground pepper

Recipes

According to Seamore – the company behind the organic seaweed tagliatelle – seaweed is the pasta of the future, because, as they say, “we eat too much pasta and too few vegetables and seaweed pasta replaces one with the other”. Sounds good! On top of that, seaweed can be cultivated sustainably and is packed with protein. Say healthy and sustainable and I’m quickly convinced, so I grabbed my pans, chopping board and knives and got to work.

When I opened the package I did wonder whether the seaweed pasta would match the rest of the ingredients, because you can’t exactly ignore the salty scent. Seamore says the seaweed pasta can replace any other pasta dish. That’s why I make a classic Italian pasta carbonara. I make the carbonara without cream, because a traditional carbonara doesn’t use cream. Oh, and no worries—the sea smell disappears when you cook the pasta. What’s left is a delicious pasta that is wonderfully filling!

Recipe

Seaweed tagliatelle with creamy carbonara sauce

Seaweed tagliatelle adds a unique flavour to this creamy carbonara with crispy pancetta and a rich cheese sauce. A surprisingly easy dish that makes an impression at the table.

Course	Main course
Kitchen	Italian
Servings	4

Preparation time

Preparation time	35 min
Total	35 min

Equipment

Sauté pan
cheese grater

Ingredients

100 grams seaweed tagliatelle
250 grams pancetta
100 grams Parmesan cheese
4 egg yolks, 3 egg whites
freshly ground pepper

Seaweed tagliatelle with creamy carbonara sauce

1. Cook the seaweed tagliatelle according to the instructions on the package (20 minutes).

2. Slice the pancetta and add it to a sauté pan, frying for about 10 minutes over medium heat.

3. In a small bowl, mix the egg yolks and egg whites with half of the Parmesan cheese and season with pepper.

4. Add the cooked seaweed tagliatelle to the pancetta and toss together. Turn off the heat and add the egg mixture.

5. Sprinkle the remaining Parmesan over the pasta and add pepper to taste. Enjoy your exceptionally tasty meal!

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Seaweed tagliatelle is a fantastic way to add extra flavour and nutrients to your pasta. The subtle sea taste pairs perfectly with the rich creamy carbonara sauce and the crispy pancetta.

Tip: make sure you turn off the heat before adding the egg mixture; this prevents the eggs from scrambling and gives you a beautifully smooth sauce.

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