Puszta Carbonara
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 180 g spahetti
- 150 g Cabanossi
- 1 medium onion (s)
- 1 red pepper (s)
- 1 tablespoon olive oil
- 100 ml cream
- 50 g parmesan, rated
- 1 medium egg (s)
- salt and pepper
Print Recipe
Pin Recipe 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.
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