Spaghetti carbonara with Torreznos de Soria

PREP TIME: 30min


  • 400g spaghetti
  • 1 pack Moreno Sáez torrezno cubes
  • 70g Parmesan cheese, grated
  • 3 egg yolks
  • 1 egg
  • Black pepper


Open the pack and let the torreznos sit at room temperature. Fry using plenty of hot oil on medium-high heat, so they’re slightly crispy but not dry. While the spaghetti is cooking in boiling salted water, beat the eggs using a fork in a large bowl together with the grated cheese until you get a creamy consistency.
Reserve some pasta water. Drain the pasta and pour it into the bowl, stirring constantly. Once it’s mixed together with the egg and cheese, add a few spoonfuls of the pasta water. The heat from the pasta should be enough to gently cook the cream to the right consistency without scrambling the egg and without drying the pasta out. Add the torreznos and mix.
Serve on a plate and add freshly ground pepper. Serve with grated cheese.

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