Seanna’s Recipes
Carbonara Style Pastina
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servings18 minutes
total timeIngredients
4 oz pancetta or guanciale, diced (set aside 1 tbsp for topping)
1 tbsp leftover pancetta fat
1 cup acini di pepe
3 cups chicken broth
1 large egg yolk
1 whole egg
Black pepper, to taste
1/2 cup grated Pecorino Romano (or Parmesan)
1 tbsp butter
1-2 cloves garlic, minced (optional)
Chives for garnish
Olive oil for garnish
Directions
Cook the Pancetta:
Add pancetta to a cold pot, then raise the heat to medium. Cook the pancetta until crispy, about 5-7 minutes.
Remove the pancetta from the skillet, along with about 2 tbsp of the rendered fat. Set aside, leaving the remainder of the fat in the pan.
Toast the Pastina:
Reduce heat to low and add the pastina to the pot. Stir and toast for 2-3 minutes, stirring occasionally, or until lightly golden. (I let mine go a little too long so you can see some brown pieces in the video).
Simmer in Chicken Broth:
Pour in the chicken broth and bring to a simmer. Simmer the pastina until tender and most of the liquid is absorbed, about 10 minutes.
Prepare the Carbonara Mixture:
While the pastina is cooking, whisk together the eggs, black pepper, 2-3 oz of grated Pecorino Romano, and the leftover pancetta fat in a small bowl until smooth.
Add the Carbonara Mixture:
When the pastina is cooked, turn the heat off and throw in a touch of butter.
Pour the egg mixture into the pastina, stirring immediately to prevent scrambling, until the sauce becomes creamy and coats the pasta.
Add Pancetta and Serve:
Stir the crispy pancetta back into the pastina.
Serve with extra black pepper, grated Pecorino Romano, crispy pancetta, chopped chives, and a drizzle of olive oil on top.
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servings18 minutes
total time