Carbonara With Braised Fennel - Cuisine Magazine - From New Zealand to the World
I like to add veges to a traditional-style carbonara; sometimes this is as simple as adding some asparagus or broccoli to the pasta a few minutes before it’s co
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.cuisine.co.nz.
Ingredients
- 4 free-range eggs, lightly beaten
- 50g parmesan, grated, plus extra to serve
- 2 tablespoons olive oil
- ½ cup fresh breadcrumbs
- 100g pancetta, cut into small pieces
- 1 medium fennel bulb (about 200g) with fronds
- 2 tablespoons capers
- zest of ½ lemon
- ½ cup chicken or vegetable stock
- 200g asparagus or beans, trimmed and halved crosswise
- 200g tagliatelle or pappardelle
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Broccoli carbonara - Penguin Books New Zealand
penguin.co.nz
Asparagus Carbonara Recipe - Italian.Food.com
food.com
Green Bean Carbonara
eggs.ca
Carbonara Recipe
tasteofhome.com
Breakfast Carbonara Pasta
carnaldish.com
Spaghetti Carbonara
sodelicious.recipes
Carbonara | ExpatWomanFood.com
expatwoman.com
Carbonara
chairycooks.com