Pasta with Meatballs in Carbonara Sauce
vxdaA quick dinner idea, sure to please those who enjoy classic carbonara pasta. It's enriched with mini meatballs made from ground meat (I used chicken leg meat).
Ingredients
- 1 g tagliatelle
- 1 g ground meat
- 1 pcs eggs
- 1 tbsp breadcrumbs
- 1 tbsp soy sauce
- 1 tsp hot pepper
- 1 tsp sweet paprika
- 1 pcs garlic clove
- 1 g pancetta
- 1 ml heavy cream
- 1 tbsp chopped parsley
- 1 g grated parmesan or grana padano cheese
- 1 pinch salt
- 1 pinch pepper
- 1 ml olive oil
Instructions
- 1
Place the ground meat in a bowl, season with salt and ground pepper (about ½ teaspoon each). Then add the egg, breadcrumbs, soy sauce, paprika powder, and 1 clove of garlic (passed through a press). Thoroughly combine the ingredients and ideally let it rest for at least an hour - if, of course, you have time.
- 2
Add the pasta to salted boiling water and cook according to the instructions on the package.
- 3
In a large skillet, heat 1 tablespoon of olive oil and add the diced bacon. Fry, stirring, for several minutes until the fat renders and it lightly browns. Set aside on a plate.
- 4
In the same skillet, heat 2 tablespoons of olive oil. Form small meatballs from the meat mixture (about 1 generous teaspoon each) and place them in the skillet. Once browned on the bottom, flip them over and repeat frying. Then, stir the meatballs by shaking the skillet and continue to fry for about 5 minutes, until browned on all sides.
- 5
Towards the end, add the remaining clove of garlic (passed through a press) and the fried bacon to the skillet.
- 6
Pour in the cream and bring to a boil. Cook, stirring occasionally, for about 3 minutes until the sauce thickens. In the meantime, add the parsley, season with more ground pepper and a pinch of salt.
- 7
Serve over the cooked and drained pasta, sprinkle with grated cheese.