We really liked the Osteria Monteverde in Rome. Roberto is a young Chef with original ideas and excellent expertise in creating the classics of Roman cuisine. It is precisely from these two talents that the idea of ​​the revisitation that we are trying to propose to you was born: vegetable carbonara with Roman broccoli and (possibly) spinach.
We tried to make it with Orecchiette.

Ingredients for two people:

  • 200 grams of orecchiette;
  • 1/2 Roman broccolo;
  • 3 eggs;
  • Salt and Pepper To Taste. (i.e. lots of pepper)
  • 1 garlic
  • 1 chili pepper
  • oil to taste
  • pecorino cheese
  • spinach (if any)

We clean the broccoli from the base and the larger leaves (keep the smaller ones). Cut it into small pieces.

We put the water to boil and after salting it we throw in the broccoli and cook it for a minute. Then, always in the same pot, we throw in the orecchiette (if you choose a pasta with a longer cooking time, consider cooking the broccoli in the water for 5 minutes).

Sauté the mixture well with the chilli pepper, garlic and plenty of pepper (also add some spinach if you want).

Drain the pasta while it is still al dente and sauté it in the pan with a little cooking water that you have kept aside.

Turn off the heat, making sure that the pasta with the broccoli has dried and add the egg yolks that you have mixed with the pecorino (I recommend waiting a minute so as not to cook the egg so that the carbonara with the cooked egg cannot be seen !)

If you want, you can add a little whipped white to the yolk, but it’s a subtlety!

I liked it a lot!

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