Veal meatball carbonara

I leurve a good plate of spaghetti carbonara, as long as we’re talking Not A Spoon Of Cream. Just plain pasta, garlic, parmesan, pancetta, eggs, olive oil and flat leaf parsley. This is a meatball & mushroom twist on the matter. Cuz meatballs.

For two (if you eat with a shovel, like me):

  • 300g ground veal (or a mixture of ground veal + pork)
  • 70g pancetta
  • 200g oyster mushrooms
  • 200g linguine
  • 2 cloves of garlic
  • 2 eggs
  • bunch of flat leaf parsley
  • Parmesan
  • half a lemon

+ olive oil, salt, pepper

Meatballs: Mix your ground meat with very finely cut pancetta, 2T of finely chopped parsley, half a crushed clove of garlic, 2T of grated parmesan, a good amount of freshly ground black pepper and a small pinch of salt (careful: parmesan and pancetta are already salty). Make small meatballs out of the mixture or be bourgeois about it and practise your quenelles-making skills for a more elegant result 💅


Finish your mise-en-place (and alternatively yell this from your kitchen, in the name of bourgeois): bring a large pot of water to a boil and add salt. Grate about 40g of parmesan, coarsely chop a good handful of parsley and whisk your eggs. Unless they’re HUGE, don’t tear your mushrooms up.


Cook: Heat a skillet on high heat with a splash of olive oil and add your meatballs. Let them brown for a while, add mushrooms and stir from time to time. Throw your linguine in the boiling water and cook until al dente. When the meatballs are almost done, add a clove of crushed garlic. Off the heat, stir in a handful of chopped parsley. Add your cooked (still wet) pasta and stir, scraping off any bits sticking to the bottom of your pan. Stir in parmesan and the whisked eggs. The heat of the pasta should cook the eggs just enough to become a silky sauce but NOT an omelette. So careful if you’re cooking in a heavy skillet, they contain the heat for much longer (wait for it to cool down at least a bit and keep stirring the eggs for a bit longer).

Serve: Distribute over plates, divide the meatballs FAIRLY and sprinkle with more parsley, grated parmesan, black pepper, some lemon juice to taste and some good olive oil.

Processed with VSCO with a6 preset
veal meatball carbonara