Recipe: Spaghetti Carbonara with Longaniza a Caballo

ByExecutive Chef Raúl Correa, Zest & MIST ROOFTOP Bar+Kitchen    

San Juan Water Beach Club Hotel, Puerto Rico     


Serves: 4 people



  • 1 lb fresh spaghetti
  • 1/4 cup diced longaniza (Puerto Rican-style sausage)
  • 2 oz bacon fat
  • 1/2 tbsp chopped garlic
  • 1 cup parmesan cheese
  • 1/4 cup chopped parsley
  • 4 poached eggs



In a 6-qt pot of boiling water, add pasta and cook for 4 minutes until al dente.

In a skillet over low heat simmer onion and sausage with pork fat until the onion is translucent. Add garlic and cook over low heat for 5 minutes.

Add pasta to a frying pan with ¼ cup of the water used for boiling the pasta.

Add parsley, cheese and salt and pepper to taste. Toss all to combine.

Place a poached egg (with the soft yolk) over the pasta and serve hot.