Bonnie and I created this dish on the fly when given a mystery box of ingredients.
ingredients
Veal
Pasta Carbonara
directions
Add flour to a shallow pan or plate season with salt and pepper and some fresh chopped herbs, if desired. Beat 2 eggs in another shallow pan or bowl. Dredge scaloppine first in flour mixture then in the beaten eggs and then back to the flour.
Add vegetable oil and olive to a large skillet on medium high heat. When oil is hot but not smoking, add coated veal to pan and cook on each side about 2 minutes per side or until golden brown on each side. Serve with Pasta Carbonara.
Sauté pearl onions and mushrooms in olive oil over medium heat until soft, about 3 to 4 minutes. Season with salt and pepper. Set aside.
Cook pasta noodles in salted boiling water until firm to the bite, about 3 minutes. While pasta is cooking beat 2 egg yolks with a fork until combined. Add crème fraiche to egg yolks and stir until combined.
(Make sure the vegetables are soft and veal is cooked before cooking the fresh pasta). Take pan with vegetables off heat and add the egg yolk mixture. (Pan should not be too hot or it will start scrambling the eggs.) Drain pasta and immediately add pasta and about 1 tbsp. pasta water to egg yolk mixture. Toss in pan. The residual heat of the pasta will cook the egg sauce. Season with salt and pepper and fresh tarragon and toss pasta again. Serve pasta with veal and garnish with chopped fennel tops if desired.