adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chestnut carbonara
Chestnut carbonara
0 Likes
Total Time:
15 minutes
Enhance your favorite pasta with nutty, crumbly chestnuts for a sweet and savory twist.
Ingredients:
  • 150 g random leftover dried pasta
  • 3 rashers of higher-welfare smoked pancetta or streaky bacon
  • 180 g vac-packed chestnuts
  • 4 large free-range eggs
  • 20 g pecorino or Parmesan plus extra to serve
Instructions:
  • 1. Cook the pasta in boiling salted water following the packet instructions. Reserve a mugful of starchy cooking water. 2. Slice the pancetta finely and cook with olive oil in a non-stick pan on medium heat. Add crumbled chestnuts and black pepper, stirring until golden and crisp. 3. Separate the eggs, keeping the yolks. Grate in the cheese and mix. 4. Add drained pasta to the pancetta pan and let cool for 2 minutes off the heat. 5. Mix in the egg mixture with a splash of reserved cooking water until creamy. 6. Season to taste and adjust with extra cooking water if needed. Top with more cheese, if desired.

Similar Recipes