Arab-Style Pasta Carbonara

Ingredients

While the original Italian pasta carbonara traditionally uses pancetta or bacon, we have replaced it with succulent spiced lamb to infuse the dish with Arab flavors. Additionally, we have incorporated saffron, a prized spice in Arab cuisine, to add a touch of luxury and depth to the creamy sauce. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 200g (7 oz) ground lamb 200g (7 oz) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 pinch of saffron threads 1 pinch of saffron threads
• 3 eggs 3 eggs
• 100g (3.5 oz) grated Parmesan cheese 100g (3.5 oz) grated Parmesan cheese
• 150ml (2/3 cup) heavy cream 150ml (2/3 cup) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 32g, 16g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 26g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden.
3. 3.
   Add the ground lamb to the skillet and cook until browned. Stir in the ground cumin, ground coriander, ground cinnamon, ground nutmeg, and saffron threads. Cook for an additional 2 minutes to allow the spices to release their flavors.
4. 4.
   In a separate bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until well combined.
5. 5.
   Reduce the heat to low and add the cooked spaghetti to the skillet with the lamb. Pour the egg and cream mixture over the spaghetti and toss well to coat. The residual heat will cook the eggs and create a creamy sauce.
6. 6.
   Season with salt and pepper to taste. Cook for another minute, stirring gently, until the sauce thickens slightly.
7. 7.
   Remove from heat and garnish with fresh parsley.
8. 8.
   Serve the Arab-style pasta carbonara hot and enjoy the fusion of flavors.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the lamb while cooking.
• If you prefer a lighter version, you can substitute the heavy cream with Greek yogurt.
• To make the dish more colorful, garnish with pomegranate arils or toasted pine nuts.
• Experiment with different types of pasta, such as fusilli or penne, for a unique twist.
• Serve the Arab-style pasta carbonara with warm Arabic bread for a delightful combination of flavors and textures.

Serving advice

Serve the Arab-style pasta carbonara in individual bowls or plates, garnished with fresh parsley. Accompany it with a side of warm Arabic bread to soak up the creamy sauce.

Presentation advice

To elevate the presentation, sprinkle a pinch of saffron threads on top of the dish before serving. The vibrant yellow color will add a touch of elegance to the Arab-style pasta carbonara.