Hoofdgerecht
Carbonara-Style Pastina
30 minVoor 2Nutri-Score C€€
C
30 min
30 minCarbonara-Style Pastina
recept van
Chef Danielle Sepsy
@chefdaniellesepsy
3 recepten
5 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
bacon (finely chopped)Vlees4 stukken
chicken brothVoorraadkast600 ml
waterOverig120 ml
egg (large)Zuivel1 stuk
egg yolkZuivel1 stuk
black pepper (freshly ground)Kruiden en specerijen1 g- Pecorino Romano cheese (finely grated)Zuivel30 g
- heavy creamZuivel30 ml
pastinaGranen180 g
unsalted butterZuivel15 g
extra virgin olive oil (good quality)Voorraadkast10 ml
fresh chives (finely chopped)Groente en fruit5 g
per portie
Voedingswaarden
608kcal
- Koolhydraten
- 70 g
- Eiwitten
- 20 g
- Vetten
- 28 g
wat u gebruikt
Keukengerei
Steelpan
Mengkom
Garde
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Simmer the broth
- Pour the chicken broth and water into the same pot.
- Bring to a simmer.
- Stap 3
Make the egg mixture
- In a bowl, whisk together the egg, egg yolk, black pepper, Pecorino Romano and heavy cream.
- Set aside.
- Stap 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.
- Stap 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.
- Stap 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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