Moroccan-Inspired Pasta Carbonara

Ingredients

While the original Italian pasta carbonara is traditionally made with eggs, cheese, pancetta, and black pepper, our Moroccan adaptation incorporates saffron-infused pasta and spiced lamb. The addition of Moroccan spices like cumin, coriander, and cinnamon adds a unique twist to this beloved Italian dish, creating a fusion of flavors that will transport your taste buds to the exotic land of Morocco. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 250g (8.8 oz) saffron-infused spaghetti 250g (8.8 oz) saffron-infused spaghetti
• 200g (7 oz) lamb, thinly sliced 200g (7 oz) lamb, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 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
• 2 eggs 2 eggs
• 50g (1.8 oz) grated Parmesan cheese 50g (1.8 oz) grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the saffron-infused spaghetti according to the package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the sliced lamb and cook until browned and cooked through. Remove the lamb from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the ground cumin, ground coriander, and ground cinnamon to the skillet. Stir well to coat the onions and garlic with the spices.
5. 5.
   Return the cooked lamb to the skillet and mix well with the spiced onion mixture.
6. 6.
   In a separate bowl, whisk together the eggs and grated Parmesan cheese. Season with salt and pepper.
7. 7.
   Add the cooked saffron-infused spaghetti to the skillet with the lamb and spices. Mix well to combine.
8. 8.
   Pour the egg and cheese mixture over the pasta and toss quickly to coat the pasta evenly. The heat from the pasta will cook the eggs, creating a creamy sauce.
9. 9.
   Serve the Moroccan-inspired pasta carbonara hot, garnished with fresh parsley.

Treat your ingredients with care...

• Saffron-infused spaghetti — Be careful not to overcook the pasta as it can become mushy. Follow the package instructions for the best results.
• Lamb — Choose lean cuts of lamb for a healthier option. If you prefer a milder flavor, you can marinate the lamb in yogurt and spices for a few hours before cooking.

Tips & Tricks

• To enhance the Moroccan flavors, you can add a pinch of saffron threads to the spiced lamb while cooking.
• If you prefer a vegetarian version, you can substitute the lamb with roasted vegetables like eggplant, zucchini, and bell peppers.
• For an extra kick of heat, sprinkle some chili flakes or harissa paste over the finished dish.
• Serve the pasta carbonara with a side of Moroccan flatbread or couscous for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a skillet with a splash of water to prevent the pasta from drying out.

Serving advice

Serve the Moroccan-inspired pasta carbonara hot, garnished with fresh parsley. Accompany it with a side of Moroccan flatbread or couscous for a satisfying and flavorful meal.

Presentation advice

For an elegant presentation, twirl the saffron-infused spaghetti onto individual serving plates. Top each plate with a generous portion of the spiced lamb mixture. Sprinkle some grated Parmesan cheese and fresh parsley over the top for a pop of color.