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Fiorelli Carbonara with Strolghino and Sage
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Fiorelli Carbonara with Strolghino and Sage

30 minServes 4Nutri-Score D€€
from @charcoal.carnivor1 import0 cooked
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what you need

Ingredients

4 people
  • fiorelli pastaGrains400 g
  • Strolghino salami (casing removed, crumbled)Meat150 g
  • sage (leaves picked)Produce8 pieces
  • eggs (beaten)Dairy3 pieces
  • double creamDairy150 ml
  • white wineBeverages60 ml
  • Parmesan (finely grated)Dairy60 g
  • olive oilPantry15 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

614kcal

Carbs
75 g
Proteins
20 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Mixing bowl
  • Whisk
  • Colander

step by step

Method

  1. Boil the pasta

    • Bring a large pot of salted water to a rolling boil.
    • Add the fiorelli pasta and cook until al dente.
    Step 1

  2. Prepare the egg mixture

    • Whisk the eggs with the double cream and grated Parmesan in a bowl.
    • Season generously with black pepper.
    Step 2

  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.
    Step 3

  4. Deglaze with wine

    • Pour in the white wine and let it bubble away until almost evaporated.
    Step 4

  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.
    Step 5

  6. Serve

    • Serve immediately with extra grated Parmesan and black pepper.
    Step 6
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