Carbonara with steak strips
very easy
35 mins
35 mins
Ingredients
- 50 g Ciabatta bread
- 20 g Butter or margarine
- 2 small red onions
- 3 (approx. 150 g) fresh figs
- 1 Organic Lemon
- 1 collar flat leaf parsley
- 400 g Penne Rigate pasta
- 7-10 Tbsp Salt
- 20 g clarified butter
- 2 Hoof steaks (approx. 200 g each)
- 30 g Capers
- 7-10 Tbsp Pepper
- 4 Eggs (size M)
- 100 g grated parmesan cheese
Directions
- 1
Cut the ciabatta into fine cubes. Heat the fat in a frying pan and fry the bread cubes in it while turning them golden brown. Remove from the pan immediately and let it cool down.
- 2
Onions peel and cut into fine slices. Wash figs, dab dry and also cut into slices. Wash the lemon thoroughly, dab dry and finely grate the peel. Halve the lemon and squeeze the juice from one half.
- 3
Use the rest of the lemon for other purposes. Wash parsley, shake dry, pluck off the leaves and chop them coarsely.
- 4
Cook the penne in plenty of boiling salted water according to the package instructions. Heat clarified butter in a pan and fry the hoof steaks for 4-5 minutes, turning them over. Finally, add grated lemon rind and capers with a little salt and fry briefly.
- 5
Remove the finished steaks from the pan, season with pepper, sprinkle with 1-2 tbsp. lemon juice and sprinkle with approx. 1/4 of the parsley. Put aside covered and let it rest.
- 6
Whisk the eggs in a bowl and season with salt and pepper. Stir in parmesan. Drain the finished pasta on a sieve and immediately add to the egg and cheese mixture. Add parsley and onion slices and mix everything well until the pasta is covered by a yellow cream layer.
- 7
Cut steaks into strips. Fold figs under the noodles, arrange on plates. Spread steak strips on top and sprinkle with croutons.
Nutrition Facts
790 kcal
86 g
27 g
52 g
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