RECIPE: Linguine alla Salted Egg Yolk Carbonara

Recipe adapted from : https://beyondnorm.com

Singaporeans are obsessed with the salted egg york, we have everything salted egg Yolk from egg tarts, toasts, egg benedicts, pastas, etc! So, i am jumping on the bandwagon late with this recipe of Linguine alla Salted Egg Yolk Carbonara.

Linguine alla Salted Egg Yolk Carbonara

Ingredients:

100g of Linguine

2 Tbsp olive oil

3 large eggs (raw)

4 salted eggs (boiled)

50g+30g parmesan or pecorino cheese (finely grated)

50g of mushrooms (I used Enoki Mushrooms)

25g butter 

Salt and pepper to taste

Parsley (chopped)

Chicken, ham and carrots

Directions:

1. Bring a small pot of water to a boil.
2. Add salted eggs to the boiling water and boil for around 10 minutes.
3. Remove salted eggs after 10 minutes. 
4. Remove the yolk from the whites and put in a bowl. 
5. Add the eggs and parmesan next. Blend until it became as smooth as possible.
6. Cook the linguine in a pan for around 10 minutes to achieve al dente texture. 
7. Drain the water after 10 minutes and set the linguine aside.
8. Next, add the butter into the pan. 
9. Cook the mushrooms, chicken, ham and carrots for around 5 minutes.
10. Add salt and pepper to taste. 
11. Put the linguine into the pan.
12. Pour in the eggs and cheese mixture as quickly as possible and using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
13. Garnish with parsley.
14. Ready to serve~