Plat
Fiorelli Carbonara with Strolghino and Sage
30 minPour 4Nutri-Score D€€
D
30 min
30 minFiorelli Carbonara with Strolghino and Sage
recette de
Charcoal Carnivore
@charcoal.carnivor
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
fiorelli pastaCéréales400 g
Strolghino salami (casing removed, crumbled)Viandes150 g
sage (leaves picked)Fruits et légumes8 morceaux
eggs (beaten)Produits laitiers3 morceaux- double creamProduits laitiers150 ml
white wineBoissons60 ml
Parmesan (finely grated)Produits laitiers60 g
olive oilÉpicerie15 ml
saltÉpices5 g
black pepper (freshly ground)Épices2 g
par portion
Nutrition
614kcal
- Glucides
- 75 g
- Protéines
- 20 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Saladier
Fouet
Passoire
pas à pas
Préparation
- Étape 1
Boil the pasta
- Bring a large pot of salted water to a rolling boil.
- Add the fiorelli pasta and cook until al dente.
- Étape 2
Prepare the egg mixture
- Whisk the eggs with the double cream and grated Parmesan in a bowl.
- Season generously with black pepper.
- Étape 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.
- Étape 4
Deglaze with wine
- Pour in the white wine and let it bubble away until almost evaporated.
- Étape 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.
- Étape 6
Serve
- Serve immediately with extra grated Parmesan and black pepper.