Puszta Carbonara

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

First cook the spaghetti according to the instructions in enough salted water and drain. Catch 100 ml of the pasta water.
Halve the Cabanossi lengthways and then cut into pieces approx. 5 mm thick. Halve the onion and cut into strips. Do the same with the peppers after pitting.
Now fry the Cabanossi pieces evenly in the oil. Then add the onion and pepper strips and fry briefly.
Then add the pasta water and the cream and bring to the boil briefly and then cook over medium heat.
Now whisk the egg with 4 tablespoons of cream and the parmesan in a bowl and then stir into the hot Cabanossi cream sauce and then do not let it boil anymore, just add salt and pepper to taste.
Finally just add the pasta and mix with the sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.