We have really gone all out with our Carbonara Fondue! You’ll love cooking and heating up shrimp, lardons and meatballs in the deliciously creamy parmesan broth that we have created. Not to forget the fresh pasta on which you can serve these delicious ingredients, along with your choice of cooked or grilled veggies!
To each their own, but we think the best way to fully appreciate this tasty recipe is to top each bowl or plate of prepared ingredients with a ladleful of broth; you can then enjoy several small servings of pasta carbonara personalized to your taste throughout the meal!
bouillon
Ingredients
FOR THE BACON AND PARMESAN MEATBALLS:
450 g (1 lb) minced chicken
250 ml (1 cup) grated Parmesan cheese
80 ml (1/3 cup) plain breadcrumbs
60 ml (1/4 cup) chopped spring onions
4 slices bacon, cooked and chopped
Salt and pepper to taste
FOR THE CREAMY PARMESAN AND BACON BROTH:
225 g (1/2 lb) lardons
80 ml (1/3 cup) minced dry shallots
15 ml (1 tablespoon) minced garlic
125 ml (1/2 cup) white wine
1 litre (4 cups) chicken stock
2 litres (8 cups) 15% cooking cream
500 ml (2 cups) grated Parmesan cheese
Salt and pepper to taste
SUGGESTED DIPPING INGREDIENTS:
Leek, cut into rings
Broccoli, cut into florets
Roasted Parisian potatoes
Green beans
Fresh fettuccine
Sliced cremini mushrooms
Baby spinach
Cauliflower, cut into florets and roasted
Medium shrimps (size 31/40), raw and peeled
Pine nuts
Pancetta
Parmesan cheese
Preparation
Preheat the oven to 205°C (400°F).
Mix the meatball ingredients in a large bowl. Shape into 25 to 30 small meatballs, using about 20 ml (4 tsp.) of mixture for each.
Place the meatballs on a baking sheet lined with parchment paper. Bake for 15 to 18 minutes, until the centre of the meatballs is no longer pink. Remove from the oven and leave to cool. Refrigerate until ready to serve.
Meanwhile, in a large pan heated over medium heat, cook the lardons for 5 to 7 minutes until golden and crisp. Drain off the excess fat, leaving about 15 ml (1 tbsp.) in the pan.
Add the shallots and garlic to the pan. Continue cooking for 1 minute.
Add the white wine. Bring to a boil, then simmer until almost all the liquid has evaporated.
Add the cream and chicken stock. Bring back to a boil, then simmer for 15 to 20 minutes over medium heat, until about a quarter of the liquid has evaporated. If desired, strain the broth through a sieve.
Add the Parmesan and stir until melted. Taste the broth and season to taste with salt and pepper. Adjust the seasoning if necessary.
Pour the required amount of broth into the Fondussimo set. Reserve the rest of the broth to add some during the meal.
Arrange the meatballs and dipping ingredients in a tableware set.
Bon appétit!
A few tips
Since the chicken meatballs in this recipe are precooked, we recommend that you don’t leave them in the broth for too long – just enough to reheat them and give them a nice Parmesan flavour! If you’d like to get away from the classic chicken-carbonara combo, you can also try this recipe with beef or pork meatballs!
As mentioned in the introduction, the best way to enjoy this recipe is to make your own small plates of pasta carbonara! Top your pasta, meat and cooked veggies with a generous measure of creamy broth – you won’t regret it!
If you want to avoid the 125 ml (1/2 cup) of white wine in this recipe, simply use ¼ cup of water and ¼ cup of white vinegar, with a pinch of sugar if desired!
Have some broth left over after the meal? We won’t cause any drama with this idea: make some pasta carbonara! If necessary, thicken the broth in a saucepan to achieve the perfect consistency, and season to taste!
