Plat
Carbonara-Style Pastina
30 minPour 2Nutri-Score C€€
C
30 min
30 minCarbonara-Style Pastina
recette de
Chef Danielle Sepsy
@chefdaniellesepsy
3 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
bacon (finely chopped)Viandes4 morceaux
chicken brothÉpicerie600 ml
waterAutres120 ml
egg (large)Produits laitiers1 morceau
egg yolkProduits laitiers1 morceau
black pepper (freshly ground)Épices1 g- Pecorino Romano cheese (finely grated)Produits laitiers30 g
- heavy creamProduits laitiers30 ml
pastinaCéréales180 g
unsalted butterProduits laitiers15 g
extra virgin olive oil (good quality)Épicerie10 ml
fresh chives (finely chopped)Fruits et légumes5 g
par portion
Nutrition
608kcal
- Glucides
- 70 g
- Protéines
- 20 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Fouet
pas à pas
Préparation
- Étape 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.
- Étape 2
Simmer the broth
- Pour the chicken broth and water into the same pot.
- Bring to a simmer.
- Étape 3
Make the egg mixture
- In a bowl, whisk together the egg, egg yolk, black pepper, Pecorino Romano and heavy cream.
- Set aside.
- Étape 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.
- Étape 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.
- Étape 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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