My Favorite Bronzino with Spaghetti Carbonara 😍😍😘😘🥰🥰😋

Bronzino with Exotic Spaghetti Carbonara & Herb Citrus Sauce

Signature Creation by Chef Avtar Singh Rana

Yield: 4 portions
Style: Fine dining / modern Italian

Ingredients

Bronzino

• 4 Bronzino fillets, skin-on
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp cracked black pepper
• 1 tsp lemon zest
• 1 tsp chopped thyme
• 1 garlic clove, finely minced

Exotic Spaghetti Carbonara

• 12 oz spaghetti
• 4 oz pancetta or bacon, small dice
• 2 egg yolks + 2 whole eggs
• ¾ cup finely grated Parmigiano-Reggiano
• ½ cup Pecorino Romano
• ½ tsp freshly cracked black pepper
• 1 tbsp chopped parsley
• 1 tbsp lemon zest
• ½ cup reserved pasta water

Herb Citrus Sauce

• ½ cup fresh orange juice
• ¼ cup fresh lemon juice
• 1 tsp orange zest
• 1 tsp lemon zest
• 1 small shallot, minced
• ½ cup cold unsalted butter, cubed
• 1 tbsp chopped chives
• 1 tbsp parsley
• 1 tsp fresh thyme
• Salt and white pepper

Garnish

• Microgreens
• Blanched asparagus
• Cherry tomatoes
• Fresh herbs
• Parmesan shavings
• Extra virgin olive oil
• Edible flowers, optional

Method

1. Prepare the Bronzino

1. Pat the fillets completely dry.
2. Season with salt, pepper, lemon zest, thyme and garlic.
3. Heat olive oil in a skillet over medium-high heat.
4. Place the fish skin-side down and press gently for the first 20–30 seconds.
5. Cook until the skin is deeply golden and crisp.
6. Turn briefly and finish cooking. Keep the center moist and flaky.

2. Make the Carbonara

1. Cook spaghetti in well-salted water until al dente.
2. Crisp the pancetta in a pan and reserve the rendered fat.
3. Whisk eggs, yolks, Parmigiano, Pecorino and black pepper together.
4. Add hot pasta to the pancetta pan.
5. Remove from direct heat.
6. Add the egg-cheese mixture while tossing continuously.
7. Loosen with small amounts of pasta water until silky and glossy—not heavy.
8. Finish with lemon zest and parsley.

3. Herb Citrus Sauce

1. Reduce orange juice, lemon juice, shallot and citrus zest by about half.
2. Lower the heat.
3. Gradually whisk in cold butter cubes to create a smooth beurre blanc-style emulsion.
4. Strain if you want an ultra-smooth restaurant finish.
5. Add chives, parsley and thyme.
6. Season with salt and white pepper.

Plating

Create a tight nest of carbonara slightly off-center on a large white plate.

Lay the crispy-skinned Bronzino diagonally over the pasta, skin facing upward.

Arrange asparagus and colorful cherry tomatoes around the pasta. Spoon the herb citrus sauce around—not over—the crispy fish skin so the skin stays crunchy.

Finish with:

• Microgreens
• Parmesan shavings
• Citrus zest
• Small drops of herb oil
• Edible flowers
• A few drops of premium EVOO

Chef’s finishing touch: Keep the plate elegant and spacious. The contrast of golden crispy fish + creamy carbonara + bright citrus-herb sauce should be the visual centerpiece.