Spaghetti
Pea Purée, Bacon Lardons, Pecorino Romano PDO, Egg Yolk, Pea Tendrils
Chef Aaron Bludorn of Bludorn | Houston, TX
“This dish is an untraditional take on spaghetti carbonara. We use the Pecorino Romano PDO to make the sauce with a little wine, cream, and pasta water and also use the cheese to garnish the dish. It’s a great example of how to use Pecorino Romano PDO to make a sauce. “ — Chef Aaron Bludorn
Adapted by StarChefs | June 2025 | Photo: Bethany Ochs
INGREDIENTS
Spaghetti:
Yield: 40 servings
3 kilograms 00 flour
1 tablespoon kosher salt
4 cups egg yolks
22 whole eggs
2 tablespoons extra virgin olive oil
Pea Purée:
Yield: 40 servings
2 liters heavy cream
100 grams chopped onions
100 grams chopped garlic
1½ liters chicken stock
2 kilograms frozen peas
100 grams fresh mint
250 grams butter
Bacon Lardons:
½ slab bacon
To Assemble and Serve:
Yield: 1 serving
Oil for frying
Kosher salt
10 grams butter
10 grams chopped shallots
10 grams chopped garlic
20 milliliters white wine
½ ounce heavy cream
15 grams grated Pecorino Romano PDO
Ground black pepper
1 egg yolk
Shaved Pecorino Romano PDO
Pea tendrils
METHOD
For the Dough:
In a mixing bowl, combine flour and salt. Set aside. In the bowl of a stand mixer fitted with a dough hook attachment, combine egg yolks, eggs, oil, and 2 tablespoons water. With the machine running, slowly incorporate flour mixture. Once well combined, transfer to a floured work surface and knead 6 minutes, or until smooth and elastic. Cover in plastic wrap and refrigerate 30 minutes. Transfer chilled dough to a floured work surface. Using a pasta extruder, roll out to thinnest setting and cut into spaghetti. Transfer to an airtight container and reserve.
For the Pea Purée:
In a pot over medium heat, add cream. Cook until liquid is reduced by half. Remove from heat and set aside. In a medium rondeau over medium heat, add onions and garlic. Sweat until alliums are soft and translucent. Add stock and cook until liquid is reduced by half. Remove from heat and set aside. Bring a pot of water to a boil. Blanch peas and mint. Transfer to a blender. Add reserved cream, garlic-onion mixture, and butter. Purée until smooth. Pass through a chinois into a metal bowl. Let cool over an ice bath.
For the Bacon Lardons:
In a large rondeau over medium-high heat, add bacon and enough water to submerge. Bring to a simmer, then reduce heat and cook 45 minutes, or until fork-tender. Transfer to a hotel pan. Place additional hotel pan over top and press until cool to prevent curling. Cube and set aside.
To Assemble and Serve:
In a sauté pan over high flame, heat oil. Add Bacon Lardons and fry until crisp. Transfer to a paper towel-lined plate and let drain. Bring a pot of salted water to a boil. Add 100 grams Spaghetti and cook until just al dente. Strain, reserving pasta and pasta water separately. In a deep sauté pan over medium heat, melt butter. Add shallots and garlic. Season with salt. Sweat until alliums are soft and translucent. Deglaze pan with wine and cook until au sec. Stir in cream and cooked Spaghetti. Cook until sauce is clinging to Spaghetti, adding reserved pasta water as needed to thin. Add Pecorino Romano PDO and toss to coat. Season with salt and pepper. Reduce heat and keep warm. Spread desired amount Pea Purée across the bottom of a serving bowl. Top with Spaghetti mixture followed by egg yolk, desired amount fried Bacon Lardons, shaved Pecorino Romano PDO, and pea tendrils.
