I found this recipe in River Cottage Everyday, one of Hugh Fearnley-Whittingstall’s cookcooks.
Pork mince seasoned with paprika and fennel, then shaped into meatballs and together with cream, egg yolks and spaghetti, this is a fab pasta dish. Especially when served with heaps of freshly grated parmesan.
The Swedish way to make meatballs is to add breadcrumbs and an egg to the mixture, which makes the meatballs less compact and juicer, and I think I will apply this next time as these meatballs turned out a bit compact, but the seasoning was spot on.
Chorizo meatballs, makes 15-20
Adapted after Hugh Fearnley-Whittingstall’s recipe.500 g pork mince
2 tsp sweet smoked paprika
1,5 tsp hot smoked paprika
1-2 garlic cloves, minced
salt
1 tsp fennel seeds
1/8 tsp cayennepepper
30 ml red wine
black pepper
olja for frying
Mix all the ingredients in a bowl. This is easily done using your hands or a wooden spoon. Roll into small meatballs. Fry in oil.
Carbonara, serves 2
300 g spaghetti
2 egg yolks
50 ml double cream
parmesan
salt, black pepper
Cook the spaghetti al dente. Drain. Mix egg yolks with cream. Add the pasta, salt and pepper. Serve with the meatballs and parmesan.
