Recipes
Beetroot Pasta Carbonara with Red Beets and Walnuts
Ingredients
For 4 people
- 400 grams beetroot pasta
- 1 shallot
- 250 grams smoked bacon bits
- A block of Parmesan cheese
- A block of pecorino cheese
- 250 grams ricotta
- 4 eggs
- 2 uncooked red beets
- 2 uncooked yellow beets
- A pack of unsalted walnuts
Beetroot Pasta Carbonara with Red Beets and Walnuts
Step 1: Start by cutting the beets. Remove the tops and bottoms, halve them lengthwise, slice them into pieces, and then quarter them.
Step 2: Place the beets on a baking tray and drizzle with oil, pepper, and salt. Roast in a preheated oven at 180 °C for 10 minutes. Remove and set aside.
Step 3: Meanwhile, grate the Parmesan and pecorino cheeses into a bowl, then add the ricotta and mix well.
Step 4: Fry the bacon bits until crispy, retaining the rendered fat. Add a splash of this fat to the cheese mixture and stir thoroughly.
Step 5: Remove the bacon bits from the pan and set aside in a bowl. Dice the shallot and sauté it in the bacon fat until soft.
Step 6: Once the shallot turns translucent, add the bacon, beets, and pasta. Mix everything well.
Step 7: Remove the pan from heat and stir in the cheese mixture immediately. If it feels a bit dry, add a tablespoon of pasta cooking water.
Step 8: Plate the pasta and sprinkle with crushed walnuts.
Groceries
- 2 sachets of Sophini beetroot pasta
- 1 shallot
- 250 grams smoked bacon bits
- A block of Parmesan cheese
- A block of pecorino cheese
- 250 grams ricotta
- 4 eggs
- 2 uncooked red beets
- 2 uncooked yellow beets
- A pack of unsalted walnuts
From the Pantry:
Olive oil, salt, and pepper.
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