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Fiorelli Carbonara with Strolghino and Sage
30 minVoor 4Nutri-Score D€€
D
30 min
30 minFiorelli Carbonara with Strolghino and Sage
recept van
Charcoal Carnivore
@charcoal.carnivor
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
fiorelli pastaGranen400 g
Strolghino salami (casing removed, crumbled)Vlees150 g
sage (leaves picked)Groente en fruit8 stukken
eggs (beaten)Zuivel3 stukken- double creamZuivel150 ml
white wineDranken60 ml
Parmesan (finely grated)Zuivel60 g
olive oilVoorraadkast15 ml
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
614kcal
- Koolhydraten
- 75 g
- Eiwitten
- 20 g
- Vetten
- 26 g
wat je gebruikt
Keukengerei
Soeppan
Koekenpan
Mengkom
Garde
Vergiet
stap voor stap
Bereiding
- Stap 1
Boil the pasta
- Bring a large pot of salted water to a rolling boil.
- Add the fiorelli pasta and cook until al dente.
- Stap 2
Prepare the egg mixture
- Whisk the eggs with the double cream and grated Parmesan in a bowl.
- Season generously with black pepper.
- Stap 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.
- Stap 4
Deglaze with wine
- Pour in the white wine and let it bubble away until almost evaporated.
- Stap 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.
- Stap 6
Serve
- Serve immediately with extra grated Parmesan and black pepper.