Zeewier tagliatelle met romige carbonara saus
A special twist on the classic Italian favourite
A special twist on the classic Italian favourite
According to Seamore – the company behind the organic zeewiertagliatelle – seaweed is the pasta of the future; as they say, “we eat too much pasta and too few vegetables and seaweed pasta replaces one with the other.” Sounds good! Besides, seaweed can be cultivated sustainably and is packed with protein. Say healthy and sustainable and I’m quickly convinced, so I grabbed my pans, cutting board and knives and got to work.
When I opened the package I did have my doubts about whether the seaweed pasta would match the rest of the ingredients, since you can’t exactly ignore the briny smell. 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 scent disappears when you cook the pasta. What remains is a delicious pasta that’s incredibly filling!
1. Cook the zeewiertagliatelle 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 zeewiertagliatelle 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 delicious meal!
Recipe
Zeewiertagliatelle adds a unique taste to this creamy carbonara with crispy pancetta and a rich cheese sauce. A surprisingly easy dish that impresses at the table.
| Course | Main course |
|---|---|
| Kitchen | Italian |
| Servings | 4 |
| Preparation time | 35 min |
|---|---|
| Total | 35 min |
1. Cook the zeewiertagliatelle 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 zeewiertagliatelle 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 delicious meal!
Zeewiertagliatelle is a great way to add extra flavour and nutrients to your pasta. The subtle sea flavour pairs perfectly with the rich, creamy carbonara sauce and the crispy pancetta.
Tip: make sure to turn off the heat before adding the egg mixture; this prevents the eggs from scrambling and gives you a silky smooth sauce.
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