Plato principal
Carbonara-Style Pastina
30 minPara 2Nutri-Score C€€
C
30 min
30 minCarbonara-Style Pastina
receta de
Chef Danielle Sepsy
@chefdaniellesepsy
3 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
bacon (finely chopped)Carne4 piezas
chicken brothDespensa600 ml
waterOtro120 ml
egg (large)Lácteos1 pieza
egg yolkLácteos1 pieza
black pepper (freshly ground)Especias1 g- Pecorino Romano cheese (finely grated)Lácteos30 g
- heavy creamLácteos30 ml
pastinaCereales180 g
unsalted butterLácteos15 g
extra virgin olive oil (good quality)Despensa10 ml
fresh chives (finely chopped)Frutas y verduras5 g
por ración
Nutrición
608kcal
- Carbohidratos
- 70 g
- Proteínas
- 20 g
- Grasas
- 28 g
lo que usará
Utensilios
Cazo
Bol
Varillas
paso a paso
Preparación
- Paso 1
Crisp the bacon
- Heat a small saucepan over medium heat and add the chopped bacon.
- Render the fat and cook until the bacon is nice and crispy.
- Remove the bacon from the pot and set aside, reserving the bacon grease in a separate dish.
- Paso 2
Simmer the broth
- Pour the chicken broth and water into the same pot.
- Bring to a simmer.
- Paso 3
Make the egg mixture
- In a bowl, whisk together the egg, egg yolk, black pepper, Pecorino Romano and heavy cream.
- Set aside.
- Paso 4
Cook the pastina
- Once the broth boils, add the pastina and the reserved bacon grease.
- Simmer until most of the liquid is absorbed by the pasta.
- Paso 5
Emulsify with the egg mixture
- Add the butter and about half of the crispy bacon.
- Off the heat, quickly stir while pouring in the egg and cream mixture so it emulsifies into a creamy sauce.
- Stir in a little extra Pecorino Romano.
- Paso 6
Plate and garnish
- Pour the pastina into a bowl.
- Top with the remaining crispy bacon and a sprinkle of Pecorino Romano.
- Finish with a drizzle of extra virgin olive oil, fresh chives and more black pepper.
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