Name: Mediterranean Bacon-Ham Carbonara with Preserved Lemon & Olive Oil Snow
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 200 grams spaghetti pasta; 100 grams bacon (diced); 100 grams honey-glazed ham (cut into small cubes); 3 large eggs; 50 grams Pecorino Romano cheese (finely grated); 1 preserved lemon (zest finely grated, pulp minced); 3 tablespoons extra virgin olive oil; 1 teaspoon sea salt; Freshly cracked black pepper (to taste); 100 ml cold water; 1 gram soy lecithin powder; 1 small garlic clove (minced); 5 grams fresh flat-leaf parsley (chopped, for garnish)

Mediterranean Bacon-Ham Carbonara with Preserved Lemon & Olive Oil Snow

A bold reimagining of Mediterranean flavors fused with modern creative techniques, this dish combines smoky bacon and honey-glazed ham in a carbonara-style pasta enhanced by preserved lemon zest and a surprising whipped olive oil snow garnish. It balances traditional Mediterranean essence with avant-garde textures and unexpected bright notes.

30 min

Medium

2 servings

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Taste Profile

Sweet3/10

Salty8/10

Sour6/10

Umami8/10

Spicy2/10

🥄 Texture

Silky, creamy strands of spaghetti coated in an egg-and-cheese emulsion contrast with crisp, crunchy bacon and slightly chewy, caramelized ham cubes. The cold, airy olive oil 'snow' melts on contact, adding a light, ephemeral mouthfeel that offsets the richness.

👃 Aroma

Savory, smoky notes of bacon and cured ham dominate, layered with the sharp, tangy nuttiness of Pecorino and a bright, pickled-citrus lift from the preserved lemon. A floral, fruity olive oil aroma and a hint of fresh parsley finish the bouquet with Mediterranean freshness.

🍷 Pairs Well With

Crisp, mineral-driven white wine such as Vermentino or Albariño; alternatively a dry Prosecco for refreshing acidity and effervescence.

🥗 Side Dishes

Simple arugula salad with lemon vinaigrette and shaved fennel, charred or roasted asparagus, and crusty bread (sourdough or focaccia) to soak up the sauce.

Ingredients(13 items)

1200 grams spaghetti pasta

2100 grams bacon (diced)

3100 grams honey-glazed ham (cut into small cubes)

43 large eggs

550 grams Pecorino Romano cheese (finely grated)

61 preserved lemon (zest finely grated, pulp minced)

73 tablespoons extra virgin olive oil

81 teaspoon sea salt

9Freshly cracked black pepper (to taste)

10100 ml cold water

111 gram soy lecithin powder

121 small garlic clove (minced)

135 grams fresh flat-leaf parsley (chopped, for garnish)

Instructions

Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8-9 minutes. Reserve 120 ml of pasta water, then drain the pasta.

Meanwhile, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Add the cubed honey-glazed ham and sauté for 2 more minutes to caramelize slightly. Remove from heat.

In a mixing bowl, whisk the eggs with the grated Pecorino Romano, preserved lemon zest, minced preserved lemon pulp, minced garlic, and a pinch of freshly cracked black pepper. Set aside.

Return the skillet with bacon and ham to low heat. Add the drained pasta to the skillet and toss to combine, adding a few tablespoons of reserved pasta water to loosen.

Remove the skillet from heat and quickly pour the egg-cheese-lemon mixture over the pasta, tossing vigorously to create a creamy sauce without scrambling the eggs. Add more pasta water as needed to reach a silky consistency.

For the olive oil snow: In a tall container, combine the cold water, extra virgin olive oil, and soy lecithin powder. Using an immersion blender, blend the mixture for 2-3 minutes until it forms a light, airy foam with a snow-like texture.

Plate the pasta in shallow bowls. Spoon crispy bacon and ham on top, then delicately layer a generous spoonful of olive oil snow over the pasta for a cold, ethereal contrast.

Garnish with chopped fresh parsley and a few cracks of black pepper. Serve immediately to enjoy the interplay of warm, creamy pasta and cold, fragrant olive oil snow.