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!

Serves 6

Cook

25M

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.

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