Thinly trim the edges of the ham to remove the heavily smoked parts. Chop the ham very finely with a food processor and fry in a little fat until crispy.
Stir the egg yolks vigorously in a water bath until they are a bit creamy. Gradually add the wine, always stirring vigorously. When the egg yolks have got a creamy consistency, gradually add 2/3 of the sheep`s cheese and let it melt. This makes the carbonara sauce very thick. Season very carefully.
Cook the pasta according to the instructions, drain it well and add to the sauce and mix carefully. Add the ham as desired and serve very warm with plenty of pepper.
Ingredients
Print Recipe
Pin Recipe