Pairs well with Bean Carbonara
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Bean Carbonara
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A creative twist on classic carbonara using butter beans instead of pasta, combined with guanciale and Parmigiano Reggiano to create a creamy, delicious, and environmentally friendly dish.
00:15:00 total
Serves 2
easy
Pasta / Noodle Course
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Ingredients
- guanciale - 100g (cut into strips)
- butter beans - 700g jar (including liquid (aquafaba))
- egg - 1 (whole egg)
- Parmigiano Reggiano - 40g (finely grated, plus extra to serve)
- sea salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
Instructions
- Cook guanciale: Heat a large frying pan over medium heat. Place the guanciale strips into the dry pan and gently fry for about 5 minutes, or until crispy, stirring regularly.
- Add butter beans: Add the jar of butter beans, including their liquid (aquafaba), to the pan. Bring to a boil, then reduce to a simmer.
- Prepare egg and cheese mixture: Meanwhile, beat the egg with the Parmigiano Reggiano. Season with sea salt and black pepper.
- Combine and finish: When the beans are hot and saucy, remove the pan from heat and let it rest for a few minutes. Stir in the egg and cheese mixture carefully to avoid scrambling the egg.
- Serve: Serve immediately with extra finely grated Parmigiano Reggiano on top and a side salad.
