Beetroot Pasta Carbonara

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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