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Mafalda carbonara with shaved fennel salad, lemon and bottarga

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pasta

  • 100g/3½oz mafalda pasta
  • 3 free-range egg yolks
  • 20g/½oz Parmesan, grated
  • 20g/½oz pecorino, grated
  • 2 tbsp olive oil
  • 50g/1¾oz unsalted butter
  • 150g/5½oz guanciale, thinly sliced
  • 1 garlic clove, crushed
  • freshly ground black pepper

Suggestions

For the pasta

  1. Mafalda Pasta: If you can’t find mafalda pasta, consider using fettuccine. Fettuccine has a similar flat shape and slightly chewy texture. It pairs well with creamy sauces and vegetables. You can use it in dishes like lasagna or baked pastas.
  2. Egg Yolks: For binding purposes, replace egg yolks with a flax egg (1 tbsp flax seeds + 3 tbsp water, microwaved for 20 seconds and left to sit for 10 minutes). Flax eggs work well in baking recipes like cakes and brownies.
  3. Parmesan: Parmesan cheese is a suitable alternative for both mafalda pasta and pecorino. It has a salty and similar texture. If using Parmesan, taste it first, as some types are saltier than others. Adjust the salt in your recipe accordingly.

For the salad

  • 1 fennel bulb, shaved and in iced water
  • 1 red chicory, finely sliced
  • 2 tbsp olive oil
  • 2 tbsp finely grated bottarga
  • 1 lemon, finely zested and juiced
  • 20g/½oz pecorino

For the salad

  1. Fennel Bulb: No direct substitute, but you can omit it or use thinly sliced leeks for a similar mild flavor.
  2. Red Chicory: Substitute with any other leafy greens like arugula or baby spinach.
  3. Olive Oil: No need to replace; olive oil remains the same.
  4. Bottarga: If you don’t have bottarga (dried fish roe), try using anchovy paste for a savory umami flavor.
  5. Lemon Zest and Juice: Keep these as they are; they add brightness and acidity.
  6. Pecorino: If you’re out of pecorino, use Grana Padano (similar texture and flavor) or Asiago (milder flavor) as a substitute.

Method

  1. Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then set aside.

  2. Add the olive oil and butter to a frying pan over high heat, fry the guanciale and garlic for 2–3 minutes until crisp. When the pasta is ready, transfer it to the pan (use tongs or a pasta fork) with some of the cooking water. Turn off the heat and add the egg yolk mixture. Toss well and add more pasta water if needed.

  3. For the salad, drain the fennel and combine in a bowl with the remaining ingredients (except the cheese). Grate over some pecorino to finish. Serve the pasta with lots of black pepper and salad on the side.

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