Carbonara Primavera (Spring)

Carbonara Primavera (Spring)

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Ingredients

¾ lb. (375g) Fresh Fettuccine Pasta

5 oz. (150g) broad beans (fresh or frozen)

¼ lb. (125g) prosciutto cotto, speck (cut in cubes)

½ red onion (chopped)

½ tbsp. (7.5ml) fennel seeds)

3 eggs yolks

1.5 oz. (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.

 

*Articles usedPASTA MACHINE SP 150PASTA DRYER STENDIPASTAJULIENNE DEEP SAUCE PAN.


Yield

4 servings.


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