Carbonara alle fave e proscuitto
Recipe from Elena Faita
Ingredients
4 Portions
¾ lb. (375g) 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)
Method
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.
Share