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Otak-otak Holland Carbonara

A creamy twist on classic carbonara featuring Seafoodking Otak-Otak Holland, delivering a rich, savory fusion of Italian technique and Indonesian flavor.

A creamy twist on classic carbonara featuring Seafoodking Otak-Otak Holland, delivering a rich, savory fusion of Italian technique and Indonesian flavor. Ingredients 200 g spaghetti 150 g Seafoodking otak-otak Holland, diced 2 large egg yolks 1 whole egg 40 g grated Parmesan cheese 2 cloves garlic, finely chopped 1 tbsp olive oil 1 tbsp butter Salt, to taste Freshly ground black pepper Chopped parsley (optional, for garnish) Instructions Cook the Pasta Bring a pot of salted water to a boil. Cook the spaghetti until al dente. Reserve about ½ cup of pasta water, then drain. Prepare the Otak-Otak Heat olive oil and butter in a pan over medium heat. Add the diced otak-otak Holland and cook until lightly golden on the outside. Add chopped garlic and sauté briefly until fragrant. Make the Carbonara Base In a bowl, whisk together egg yolks, whole egg, grated Parmesan, and a generous amount of black pepper until smooth. Combine Everything Add the cooked spaghetti into the pan with the otak-otak. Toss to combine, then remove from heat. Pour in the egg mixture and quickly toss to coat the pasta evenly (the residual heat will cook the eggs gently). Adjust Texture Add a splash of reserved pasta water if needed to create a silky, creamy sauce. Season & Serve Taste and adjust with salt if necessary. Plate immediately and garnish with parsley and extra Parmesan.

otak-otak-holland-carbonara

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