35 Min
Cumin Carbonara
I have heard native Indian chefs refer to cumin as the “bacon of India.” I always joke that they have not had real bacon when they make the comparison. Jokes aside, popped cumin seeds pack a penetrating, earthy, slightly nutty flavor punch that comes close to the strength of bacon — not to mention cumin is a powerful aid in digestion. Pasta is eaten more in India than you’d think, and it’s always embellished with a ton of spices and herbs. Both cumin and pasta pair well with cheese and eggs so in honor of Julius Caesar and the Ides of March this Friday the 15th I offer an homage to the classic Roman dish, Carbonara, albeit with a cumin twist.
I have heard native Indian chefs refer to cumin as the “bacon of India.” I always joke that they have not had real bacon when they make the comparison. Jokes aside, popped cumin seeds pack a penetrating, earthy, slightly nutty flavor punch that comes close to the strength of bacon — not to mention cumin is a powerful aid in digestion. Pasta is eaten more in India than you’d think, and it’s always embellished with a ton of spices and herbs. Both cumin and pasta pair well with cheese and eggs so in honor of Julius Caesar and the Ides of March this Friday the 15th I offer an homage to the classic Roman dish, Carbonara, albeit with a cumin twist.
Cook Time
30 Minutes
Serves
4
Directions
Step 1
Bring 2 quarts of water to a rolling boil and add salt and turmeric. Drop the spaghetti and cook it until done (unlike the Italian penchant for al dente pasta, I like my pasta fully cooked).
Step 2
In a large saucepan heat the olive oil until just shy of smoking and add the cumin seeds. They will pop and sizzle and almost immediately, add the minced garlic. Lower the heat within a few seconds, then add the white wine, black pepper, minced serrano, and salt. Return the heat to high and bring it to a boil. Once at a boil lower the heat and simmer until the alcohol has been cooked out of the wine and the sauce has reduced by about half.
Step 3
As soon as the pasta is done, drain it. Do not rinse the pasta. Immediately while hot fold the pasta into the saucepan (the heat should be off) with the cumin wine sauce along with cheese and eggs. Fold in the parsley and serve.
Notes & Variations
- Timing is of the essence in this recipe since the hot pasta semi cooks the eggs with the cumin wine sauce without scrambling the eggs.
- Folding the eggs vigorously helps reduce the chance of scrambling.
- If looking for a bit runnier sauce, save some of the pasta water and incorporate it into the mixture while folding in the eggs and cheese.
- Substitute cheese with toasted ground cashews or almonds.
- Try a different pasta like linguini or bucatini.
Ingredients
1 pound fresh spaghetti
Sea salt to taste
Pinch of ground turmeric
2 tablespoons olive oil
1 1/2 teaspoons cumin seeds
1 teaspoon minced garlic
3/4 cup dry white wine
1 teaspoon freshly ground black pepper
1/2 serrano pepper, minced
1 teaspoon sea salt
3 whole farm fresh eggs
1/2 cup grated sharp cheese (such as Parmesan or raclette)
1/2 cup chopped flat leaf Italian parsley
Step 1
Bring 2 quarts of water to a rolling boil and add salt and turmeric. Drop the spaghetti and cook it until done (unlike the Italian penchant for al dente pasta, I like my pasta fully cooked).
Step 2
In a large saucepan heat the olive oil until just shy of smoking and add the cumin seeds. They will pop and sizzle and almost immediately, add the minced garlic. Lower the heat within a few seconds, then add the white wine, black pepper, minced serrano, and salt. Return the heat to high and bring it to a boil. Once at a boil lower the heat and simmer until the alcohol has been cooked out of the wine and the sauce has reduced by about half.
Step 3
As soon as the pasta is done, drain it. Do not rinse the pasta. Immediately while hot fold the pasta into the saucepan (the heat should be off) with the cumin wine sauce along with cheese and eggs. Fold in the parsley and serve.
1 pound fresh spaghetti
Sea salt to taste
Pinch of ground turmeric
2 tablespoons olive oil
1 1/2 teaspoons cumin seeds
1 teaspoon minced garlic
3/4 cup dry white wine
1 teaspoon freshly ground black pepper
1/2 serrano pepper, minced
1 teaspoon sea salt
3 whole farm fresh eggs
1/2 cup grated sharp cheese (such as Parmesan or raclette)
1/2 cup chopped flat leaf Italian parsley
Notes & Variations
- Timing is of the essence in this recipe since the hot pasta semi cooks the eggs with the cumin wine sauce without scrambling the eggs.
- Folding the eggs vigorously helps reduce the chance of scrambling.
- If looking for a bit runnier sauce, save some of the pasta water and incorporate it into the mixture while folding in the eggs and cheese.
- Substitute cheese with toasted ground cashews or almonds.
- Try a different pasta like linguini or bucatini.
Tags:
35 Min
Stock Your Pantry
Tags:
35 Min
Stock Your Pantry
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