Name: Three-cheese carbonara
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 750 gram fresh spinach and ricotta agnolotti pasta; 2 egg yolks; 3/4 cup (180ml) pouring cream; 180 gram cherry bocconcini cheese; 60 gram gorgonzola cheese; 1/2 cup (40g) finely grated parmesan; 2 green onions; 1 tablespoon toasted pine nuts; 100 gram beetroot leaves or mixed salad greens

Three-cheese carbonara

Cheese lover? This recipe is absolutely the one for you. Flavoursome gorgonzola, nutty parmesan, and creamy bocconcini are Italian favourites and are calling your name!

Ingredients

750 gram fresh spinach and ricotta agnolotti pasta

2 egg yolks

3/4 cup (180ml) pouring cream

180 gram cherry bocconcini cheese

60 gram gorgonzola cheese

1/2 cup (40g) finely grated parmesan

2 green onions

1 tablespoon toasted pine nuts

100 gram beetroot leaves or mixed salad greens

Method

1.Cook pasta in a large saucepan of boiling water until tender; drain, reserving ½ cup cooking liquid.

2.Whisk egg yolks, cream, bocconcini, crumbled gorgonzola, half the parmesan and reserved cooking liquid in a bowl until combined. Trim and thinly slice onions; reserve green part.

3.Return pasta to pan with egg mixture and onion; cook, stirring, over low heat, for 2 minutes. Season. Serve pasta topped with remaining parmesan, reserved green onion, nuts and beetroot leaves.

Woman's Weekly Food

Ingredients

Method

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