Bavette with Meatballs alla Carbonara

1. Make the meatballs… Add egg, garlic, cheese and bread crumbs to ground meat. Season with salt and pepper, mix and combine. Form walnut sized meatballs.
2. Fry meatballs in olive oil, on all sides, over medium-strong flame for about 10 minutes or until they become golden-brown in colour.
3. For the meatball sauce: Add onion to the meatballs, stir and simmer briefly.
4. Add rosemary and wine, stir, and bring to a boil. Reduce flame, stir in tomato puree, and simmer gently for 2 minutes. Remove from flame and keep warm.
5. For the pasta sauce beat eggs lightly, add cheese and cream, mix and combine until smooth. Set aside.
6. Cook pasta according to manufacturer instructions, drain and return to the pot still hot from cooking.
7. Stir in the egg, cheese and cream, mix well with pasta. Cover and set aside for 2 – 3 minutes.
8. Serve pasta in pasta plates, cover with some rocket, and add meatballs with the sauce. Top with grated cheese if desired.