Bavette with meatballs alla carbonara

Recipe from Easy Cook

Preparation time: 20mins
Cooking time: 30mins
Total time:50 mins
Serves: 4


For the meatballs:
300g ground meat
1 egg
2 cloves garlic, chopped
50g Parmesan cheese (or Grana Padano), grated
3 tbs homemade breadcrumbs
Salt and pepper
2 tbs olive oil

For the meatball sauce:
1 onion, chopped
1 tsp fresh rosemary, chopped
100ml white wine
2 tbs tomato puree

300g Bavette pasta

For the pasta sauce:
3 eggs
2 tbs Parmesan cheese (or Grana Padano), grated
100ml cream

Rocket salad
Parmesan cheese for sprinkling

1. Add egg, garlic, cheese and bread crumbs to ground meat. Season with salt and pepper, mix and combine. Form a walnut sized meatballs.
2. Fry meatballs in olive oil, on all sides, over medium-strong flame for about 10 minutes or until they become golden-brown in colour.
3. Add onion to the meatballs, stir and simmer briefly.
4. Add rosemary and wine, stir, and bring to a boil. Reduce flame, stir in tomato puree, and simmer gently for 2 minutes. Remove from flame and keep warm.
5. For the pasta sauce beat eggs lightly, add cheese and cream, mix and combine until smooth. Set aside.
6. Cook pasta according to manufacturer instructions, drain and return to the pot still hot from cooking.
7. Stir in the egg, cheese and cream mixture, mix well with pasta. Cover and set aside for 2 - 3 minutes.
8. Serve in pasta plates, cover with some rocket, and add meatballs with the sauce.
Top with grated cheese if desired.