Broad bean and goat's cheese carbonara

Broad bean and goat's cheese carbonara
 
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This recipe was uploaded
by evaleffef

 
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Ingredients

Ingredients
Method
 
  • Olive oil;
  • Some pancetta (as much as you like);
  • 1 kilo of broad beans (±300 gr. peeled);
  • 1 union;
  • 100 gr. soft goat's cheese;
  • 2 egg yolks;
  • handful of fresh grated parmesan;
  • 225 gr. pasta of choice (I use Fusilli);
  • garlic, pepper, salt;
Peel the broad beans and put them aside in water.
Bring a large pan of salted water to the boil.

Fry the pancetta (small slices) in olive oil until crisp in a second pan. Add the union and turn the head low. When the union is turning a bit golden add two cloves of garlic sliced in half. Add the broad beans. Add water until the broad beans are just under. Add salt and pepper. Let simmer for about ten minutes (low heat).

Add the pasta into the boiling water.

The broad beans are ready in about 10 minutes and the water should be nearly gone by then. Turn off the head.

Drain the pasta after cooking time, but save some of the cooking water.

Add the goat's cheese to the broad beans and stir through. Now put the (hot) pasta and broad bean/goat's cheese mix together in one pan. Make sure the heat is turned off. Add the egg yolks and parmesan and stir trought. When it's to dry you can add some of the cooking water of the pasta you saved. Add some salt and pepper to your taste.

Bon appetito!

Broad bean and goat's cheese carbonara

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alt

This recipe was uploaded by evaleffef

 
 
This carbonara serves two adults and one small child and is lovely soft and creamy!

Method


Peel the broad beans and put them aside in water.
Bring a large pan of salted water to the boil.

Fry the pancetta (small slices) in olive oil until crisp in a second pan. Add the union and turn the head low. When the union is turning a bit golden add two cloves of garlic sliced in half. Add the broad beans. Add water until the broad beans are just under. Add salt and pepper. Let simmer for about ten minutes (low heat).

Add the pasta into the boiling water.

The broad beans are ready in about 10 minutes and the water should be nearly gone by then. Turn off the head.

Drain the pasta after cooking time, but save some of the cooking water.

Add the goat's cheese to the broad beans and stir through. Now put the (hot) pasta and broad bean/goat's cheese mix together in one pan. Make sure the heat is turned off. Add the egg yolks and parmesan and stir trought. When it's to dry you can add some of the cooking water of the pasta you saved. Add some salt and pepper to your taste.

Bon appetito!
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