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Pasta carbonara with Fava Beans and smoked herring

Pasta carbonara with Fava Beans and smoked herring

Pasta carbonara with Fava Beans and smoked herring. Today a variation of one of the most beloved recipes of the ROMAN CUISINE: the PASTA CARBONARA (that on my YouTube channel you can also find in VIDEO RECIPE). Carbonara purists will be horrified to see photography, but obviously the name is purely evocative. Just like the many cakes by the glass evocatively called "tiramisu".

First of all, because this dough you should call at least ' deconstructed ' carbonara, Since the egg is only in the pot, obviously not pasteurized and raw, and is not part of the seasoning. I also replaced the bacon with smoked herring, that still retains the smoky scents and flavor that are typical of the original recipe. And I added the fresh beans. You can replace the beans with the zucchini or squash blossoms.

In any case, Carbonara or not carbonara, carbonara pasta with beans and smoked herring is a very easy dish, It is prepared in an instant,  it's delicious and a little’ different from the usual. Concedetevelo in a dinner for two with a glass of bubbles. Or prepare it for your guests, I'm sure you'll be fine. Don't forget to try the other two queen recipes of Roman cuisine: the classic Pasta Amatriciana and the wonderful CHEESE AND PEPPER. Of both recipes you can also find the step-by-step video tutorial and some seasonal variants such as the CACIO E PEPE WITH ASPARAGUS AND CRISPY RAW HAM, really greedy. Good, indeed very good day to all!

CARBONARA PASTA WITH BEANS AND SMOKED HERRING

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 350 grams of spaghetti or bucatini
  • 4 egg yolks
  • extra virgin olive oil, to taste
  • a bit of shallot or fresh onion
  • salt and pepper, to taste
  • 150 grams of smoked herring
  • milk just enough to soak the herring
  • 200 grams of fresh beans (net weight)
  • pecorino cheese PDO, to taste

PROCEEDINGS

A couple of hours before dinner put the herring fillets in milk bath, so they lose a little’ salt and smoked flavor. Then drain and cut into small pieces.

Finely chop the shallot, FRY in a pan with a drizzle of extra virgin olive oil until wilted, then add the beans and toss together for 5 minutes on high heat. Season with salt, pepper, combine the chopped herring and, as soon as they got heat (no more than one minute), turn off the heat.

Put the yolks in a container suitable for baking in a water bath (or boiling water in a larger container and the yolks in a smaller one which must not touch the boiling water, otherwise the omelet), dilute them with two or three tablespoons lukewarm water, Okay that of pasta, and cook for two minutes in a water bath banging them with a whisk until they are slightly swollen, almost as if you were preparing the Eggnog. Technically, the temperature must not exceed 60 degrees, so be careful. Season with salt and pepper.

Boil the pasta in salted water and drain it al dente, keeping a little’ of the cooking water, then toss in a pan with the beans and mix it with the cooking water herring kept aside and with a light dusting of pecorino.

Composition of the dish: put on the bottom of the pot a little’ of yolk mounted (I used a brush and I lined the bottom and sides of the dish with egg), lay the dough, Sprinkle with freshly ground black pepper and pecorino again if you like and serve immediately. Bon appétit!

THE PAIRING: A docg Prosecco di Valdobbiadene is our suggestion for this recipe smoked aromas.  The wine is called Fogher, and is produced by’ Company Le Colture: It smells of citrus, with vegetal hints, and delicate perlage.

Pasta carbonara with Fava Beans and smoked herring

Pasta carbonara with Fava Beans and smoked herring

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4 comments

Elisa June 24, 2015 at 15:20

I just right in the fridge for herring!!!!
and you have given me another nice idea to try…
I will try this “Carbonara purist”!!!
Cassidy

Reply
Ada Parisi June 24, 2015 at 15:52

Thanks!!!! Elisa dear, you are among the few people who eat herring apparently. I have learned to love it from my grandfather first, that ate often, and then during my travels in Northern Europe. Let me know! I embrace you, ADA

Reply
Fabrizio June 24, 2015 at 14:10

Please Chaudhary that you invent recipes and call with the name of that tradition we have had enough. Don't put too. This dish call him whatever you want as long as you let out the word carbonara. Thanks

Reply
Ada Parisi June 24, 2015 at 14:17

Hello Fabrizio, here among purists who I pointed in the recipe. I said immediately that is a purely evocative name, I think I was pretty clear that it's a restatement that with the carbonara has little to do except in the presence of the egg and the balance with the tangy here given by herring. I always think the thing to note, When we talk about whatever, be clear and precise, and therefore not misleading, and I seem to have been, more than many other chefs don't give explanations or not and with the carbonara do what they want.

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