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Fiorelli Carbonara with Strolghino and Sage
30 minPara 4Nutri-Score D€€
D
30 min
30 minFiorelli Carbonara with Strolghino and Sage
receta de
Charcoal Carnivore
@charcoal.carnivor
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
fiorelli pastaCereales400 g
Strolghino salami (casing removed, crumbled)Carne150 g
sage (leaves picked)Frutas y verduras8 piezas
eggs (beaten)Lácteos3 piezas- double creamLácteos150 ml
white wineBebidas60 ml
Parmesan (finely grated)Lácteos60 g
olive oilDespensa15 ml
saltEspecias5 g
black pepper (freshly ground)Especias2 g
por ración
Nutrición
614kcal
- Carbohidratos
- 75 g
- Proteínas
- 20 g
- Grasas
- 26 g
lo que usará
Utensilios
Olla
Sartén
Bol
Varillas
Escurridor
paso a paso
Preparación
- Paso 1
Boil the pasta
- Bring a large pot of salted water to a rolling boil.
- Add the fiorelli pasta and cook until al dente.
- Paso 2
Prepare the egg mixture
- Whisk the eggs with the double cream and grated Parmesan in a bowl.
- Season generously with black pepper.
- Paso 3
Fry the Strolghino and sage
- Heat the olive oil in a frying pan.
- Crumble in the Strolghino and fry until golden and crisp.
- Add the sage leaves and let them crisp in the fat.
- Paso 4
Deglaze with wine
- Pour in the white wine and let it bubble away until almost evaporated.
- Paso 5
Combine pasta and sauce
- Drain the pasta, reserving a little cooking water.
- Tip the pasta into the pan with the Strolghino and toss.
- Remove from the heat and stir in the egg and cream mixture, loosening with a splash of cooking water until glossy.
- Paso 6
Serve
- Serve immediately with extra grated Parmesan and black pepper.