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Carbonara-Style Pastina
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Carbonara-Style Pastina

30 minServes 2Nutri-Score C€€
from @chefdaniellesepsy5 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • bacon (finely chopped)Meat4 pieces
  • chicken brothPantry600 ml
  • waterOther120 ml
  • egg (large)Dairy1 piece
  • egg yolkDairy1 piece
  • black pepper (freshly ground)Spices1 g
  • Pecorino Romano cheese (finely grated)Dairy30 g
  • heavy creamDairy30 ml
  • pastinaGrains180 g
  • unsalted butterDairy15 g
  • extra virgin olive oil (good quality)Pantry10 ml
  • fresh chives (finely chopped)Produce5 g

per serving

Nutrition

608kcal

Carbs
70 g
Proteins
20 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Whisk

step by step

Method

  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.
    Step 1

  2. Simmer the broth

    • Pour the chicken broth and water into the same pot.
    • Bring to a simmer.
    Step 2

  3. Make the egg mixture

    • In a bowl, whisk together the egg, egg yolk, black pepper, Pecorino Romano and heavy cream.
    • Set aside.
    Step 3

  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.
    Step 4

  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.
    Step 5

  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.
    Step 6
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