Spaghetti Carbonara – Made Healthier with Camelina Oil
🌿 I Love Camelina® Recipe
Optimized for Maximum Omega-3s
If you already cook with olive oil, avocado oil, ghee, or tallow, you're our kind of cook — you care about quality.
This recipe is optimized with I Love Camelina®: a clean, plant-based omega-3 (ALA) cooking oil with a smooth taste and strong versatility. We're genuinely glad you found us — welcome.
Sustainable | Nutritious | Delicious
🥗 Spaghetti Carbonara
✨ The Upgrade: We replaced olive oil with 2 tbsp of I Love Camelina® Virgin Camelina Oil
💪 10,000mg plant-based omega-3s added!
Why it slaps: **I Love Camelina®** oil's high smoke point and mild, buttery flavor make it an ideal healthy substitute for olive oil in this classic dish, enriching the sauce without overpowering it, while adding a significant omega-3 boost.
💛 Omega-3 Breakdown (the good stuff)
📝 The Recipe
**Ingredients:**
* 12 oz (340g) spaghetti or bucatini
* 4 large egg yolks, plus 1 whole egg
* 1 cup (100g) grated Pecorino Romano cheese, plus more for serving
* ½ cup (50g) grated Parmesan cheese
* 6 oz (170g) guanciale or pancetta, diced
* 2 tbsp **I Love Camelina®** Virgin oil
* Freshly ground black pepper, to taste
* Salt, for pasta water
**Instructions:**
1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
2. While the pasta cooks, prepare the sauce. In a medium bowl, whisk together the egg yolks, whole egg, Pecorino Romano, and Parmesan cheese until smooth and creamy. Season generously with freshly ground black pepper. Do not add salt yet, as the guanciale and cheese are salty.
3. In a large skillet, add the diced guanciale or pancetta and the 2 tbsp of **I Love Camelina®** Virgin oil. Cook over medium heat, stirring occasionally, until the guanciale is crispy and has rendered its fat. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4. Before draining the pasta, reserve about 1 cup of the starchy pasta water.
5. Drain the spaghetti and immediately add it to the skillet with the rendered guanciale fat. Toss to coat.
6. Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously and vigorously with tongs. The residual heat from the pasta will cook the eggs into a creamy sauce without scrambling them.
7. Gradually add some of the reserved pasta water, 1-2 tablespoons at a time, continuing to toss until the sauce reaches a smooth, luscious consistency. You may not need all of the water.
8. Stir in most of the crispy guanciale. Taste and adjust seasoning with more black pepper if needed. (Salt is usually not necessary due to the guanciale and cheese).
9. Serve immediately, garnished with the remaining crispy guanciale and extra grated Pecorino Romano cheese and more freshly ground black pepper.
🌿 Why Camelina?
- Plant-based Omega-3 (ALA) — ~5,000 mg per tablespoon
- Non-GMO, clean-label ingredient profile
- Great as an everyday cooking oil (and excellent as a finishing oil depending on the recipe)
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Sustainable | Nutritious | Delicious
Recipe auto-generated by the I Love Camelina® Recipe Optimizer 🤖✨