Fave bean spaghetti carbonara

by Katiuscia Rotoloni 07/09/16
500 |
|
Spaghetti alla carbonara di fave

CHEF MATTEO GIUDICI  

Ingredients for 4 people: 

400g spaghetti, 400g fresh and shelled fava beans (if they are not available fresh frozen can be used), 1 scallion, 100g smoked bacon, 4 egg yolks, 4 tablespoons of grated Pecorino Romano DOP cheese, vegetable broth as needed, extra-virgin olive oil as needed, fresh-ground black pepper and salt as needed.

Directions:  

Remove the skin from the fava beans and boil them in salted water and boil them for around 10 minutes then cool in ice water to preserve the color.

Stew the chopped onion in a broad pan with a tablespoon of extra-virgin olive oil and a ladle of broth. Add a third of the fava beans, a little broth, a pinch of salt and cool for a few minutes.

Blend the remaining fava beans with 2 tablespoons of extra-virgin olive oil and a ladle of broth. Pour the mix into a bowl, add the egg yolks, a little grated black pepper and the grated cheese and whip with a whip or a fork.

Cut the bacon into small strips and fry in a small pan until crispy.

Boil the spaghetti in abundant salted water until it is ‘al dente’ then drain and put it in the pan with the fava beans and onion and cook at a high heat, adding the crispy bacon at the end. Turn off the heat and mix in the sauce of fava beans, egg yolks and pecorino.

Serve immediately with grated pecorino cheese on top and a generous amount of grated black pepper.

Wine to pair: 

Bertarose Chiaretto Igt Verona Bertani  


Bertarose is a historic Bertani wine produced since the 1930s; today it has been given a modern makeover in order to bring out the fresh and pleasant features much sought after in a rosé. Fresh aromas of pomegranate and redcurrants with notes of white flowers. Decisive on the palate, good body and good balance between acidity and tanginess.

Production area: hillside vineyards above Lake Garda, on calcareous-clay soils.

Grape varieties: 75% Molinara and 25% Merlot. The Molinara is vertical-trellised and Guyot-pruned, with a planting density of 5000 vines/ha. The Merlot is trained using the spurred cordon system, with 5000 vines/ha.

Production system: the harvest is done at the end of September. The two varieties are vinified separately, using an innovative on-the-skins fermentation for the Molinara and off-the-skins fermentation for the Merlot. Once fermentation is finished, the two wines are blended and then aged in stainless steel tanks for about three months on the lees at the end of fermentation.

Serving temperature: 12-14°C.

Food pairing: perfect as an aperitif, it also goes well with salads, delicate-flavoured pasta dishes and white meat.

THIS RECIPE IS OFFERED BY BERTANI  





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https://www.consorziovinonobile.it/index.php?lang=ITA
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