Chef Jamil's Quail Egg Carbonara
- Prep time: 5 minutes
- Cook time: 20 minutes
- Serves: 2
Silky, peppery, and unapologetically classic. Our classiest Chef Jamil Hamilton of @chefjamilhamilton brings us a carbonara done exactly right — rich guanciale, Pecorino Romano, and Spring Creek quail eggs creating that glossy, creamy sauce that no shortcuts can replicate. No cream. No compromises.
Ingredients
- 200g spaghetti
- 100g guanciale, diced
- 6–8 Spring Creek quail eggs
- 50g Pecorino Romano, finely grated
- freshly cracked black pepper
- salt (for pasta water)
Instructions
Bring a large pot of well-salted water to a boil. Cook spaghetti until just al dente. Reserve about 1 cup of pasta water before draining.
Cook guanciale in a pan over medium heat for 5–6 minutes until crispy and the fat has rendered. Turn off the heat once done.
In a bowl, whisk together quail eggs, Pecorino Romano, and a generous amount of freshly cracked black pepper until thick and creamy.
Add the hot drained pasta to the pan with the guanciale and toss to coat in the fat. Wait about 30 seconds to let the pan cool slightly so the eggs don't scramble.
Pour in the egg mixture and a splash of pasta water. Toss continuously until the sauce is glossy and creamy, adding more pasta water as needed to loosen.
Serve immediately with extra Pecorino and black pepper.
