Mortadella Carbonara
Published March 13, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 to 6 servings
- Kosher salt and black pepper
- 1pound spaghetti, bucatini or another long noodle
- 1cup (5 ounces) frozen peas (no need to thaw)
- 2whole large eggs and 4 egg yolks
- 1cup (3½ ounces) grated Parmesan or pecorino, plus more for serving
- 4ounces sliced mortadella, thinly sliced into ¼-inch-thick strips
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
488 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 25 grams protein; 503 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of generously salted water to a boil. Add the pasta to the boiling water and cook, adding the peas in the last 3 minutes of the pasta cooking, until al dente. Reserve 1 cup pasta water, drain, then return the pasta and peas to the pot.
- Step 2
Meanwhile, in a liquid measuring cup or medium bowl, whisk together the eggs, egg yolks, Parmesan, and several cranks of black pepper until smooth. Slowly whisk ½ cup of the reserved pasta water into the egg mixture.
- Step 3
Off the heat, add the mortadella to the pasta. While tossing the pasta constantly, slowly pour the egg mixture into the pasta. Continue to toss until the sauce is silky and resembles heavy cream. If the mixture seems tight and there isn’t any sauce in the bottom of the pot, add a tablespoon or two of pasta water. Season to taste with salt and pepper, then top servings with more Parmesan.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Redmacrose
To the people wondering what to substitute the egg yolks with the answer is nothing. If you don't want to eat the egg yolks make another dish. Simple. Not everything has to be modified.
Mark
If you swapped out the mortadella for guanciale or pancetta, this recipe would be roughly the same as any other carbonara. Probably one more egg yolk than average. If you served 4, each person would be eating 1 egg plus 1/4 of a yolk and 1 ounce mortadella and 3/4 ounces of parm. Hardly the cholesterol fest depicted by some of the comments. Also, many carbonara recipes do call for garlic. Marcella Hazan and Guiliano Bugialli for example. This recipe deserves more than 3 *
mak
Used grilled chicken instead of mortadella
Carmen
I liked this and will make it again, but it needs more oopmh. Next time I'd add more mortadella (maybe double it), more peas, more cheese and herbs like parsley or basil (maybe both). It's definitely a crowd-pleasing (read: kid friendly) flavor profile.
w Fredin
This was an incredibly easy dish to make. I did add some pesto, and thought it was weird that there was no garlic. However, the flavor was great and easy to make in the evening would make again.
WeLaJo
The mortadella gives this dish a more subtle flavor than a traditional carbonara with guanciale or bacon, but it’s rich, creamy and filling. A little chopped basil and a white burgundy makes a great quick dinner.
CP
Made a half order, but heated some smashed garlic cloves in bacon grease and olive oil with some crushed red pepper. Strained out garlic and tossed the pasta in this before incorporating the mortadella. Used 1 cup cheese and a splash of heavy cream as well as a fair amount of kosher salt in the egg mixture. It was a winner.
Jaxson
Whole wheat pasta was not the move tonight
heidi tirjan
I added cream3 tbs, and white vermouth to the mix. Much more flavorful!
Emily
Pretty bland. I don't think the mortadella did much for the dish.
Long Time Ny Times SUBSCRIBER
Garlic is good in everything savory!
Ginny M
Great cooking method! We liked this a lot (used a bit more mortadella) but will make it next with crisped pancetta.
Emily H.
First time I've made a carbonara dish. Packs a punch for how quickly and easily it all comes together! Hardest part was finding a deli that sold mortadella (which is DELISH).
heidik
I thought this was fabulous for many reasons: first, I've never made a carbonara before (intimidated) and this was a lovely way to be introduced to one. I didn't hesitate. The bright green peas and freshly grated parm was a lovely contrast with the silky mortadella which tied it all together. It wasn't too salty and the sauce was creamy and satisfying. This was a delish way to elevate my Monday night dinner to something elegant.
Vince Messer
Disappointingly bland. Wouldn't use mortadella for this recipe again, perhaps pancetta.
CHM
I like all the elements of this, but they did not come together in a pleasing way. Mortadella is too soft for carbonara, which needs the chewy morsels of cooked guanciale/pancetta/bacon. Also, without the hot fat rendered from the meat, the eggs don’t cook and remain too wet. I will not make this again.
Ph64n
Made this tonight, and the score was 2-1-1: Two liked it, one was "meh," and I didn't like it at all. I'm not sure that crisping the mortadella would have helped, but I don't think it would have hurt, either. I would recommend starting by adding a 1/4 cup of the pasta water to the eggs/parmesan, and then adding water to the pot as needed after you mix the eggs/parmesan with the noodles. Maybe add a few red pepper flakes?
Private notes are only visible to you.
Advertisement
