Carbonara Primavera
Suggested material offered in store
Ingredients
150g broad beans (fresh or frozen)
125g prosciutto cotto, speck (cut in cubes)
½ red onion (chopped)
½ tbsp. (7.5ml) fennel seeds)
3 eggs yolks
45g Pecorino Savello cheese
Olive oil
Salt and pepper
Chives to taste (chopped)
Preparation
If you are using fresh broad beans, boil them in water for 1 to 2 minutes. Drain beans from water and place in cold water.
In a big pot, boil water, salt it and cook pasta until ‘al dente’.
In a 24cm Julienne pot, heat up olive oil and cook onions until coloured. Add fennel seeds, prosciutto cotto or speck, broad beans, salt, pepper and let cook together for 3 minutes.
Add cooked pasta and mix.
In a bowl, beat eggs with cheese. Add egg mixture to the pasta and mix well.
Serve with chives on top.
N.B. that when buying fresh broad beans 70% of its weight is lost. You should always buy a little more.
Yield
4 servings.
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