Puszta – Carbonara
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti
- 150 g Cabanossi, in one piece
- 1 medium onion (s)
- 1 red pepper (s)
- 1 cup whipped cream
- 1 egg (s)
- 1 egg yolk
- 30 g parmesan, rated
- oil
- salt
- pepper
- 100 ml water (hot pasta water)
Print Recipe
Pin Recipe Instructions
- Halve the Cabanossi lengthways and cut into approx. 5 mm thick slices. Halve the onion and cut into strips. Then quarter, core and cut the pepper into strips.
- Fry the Cabanossi in hot oil. Add onions and paprika strips and fry briefly.
- Meanwhile, add the spaghetti water and cook the spaghetti until al dente according to the package instructions.
- Take 100 ml of the pasta water and add 100 ml of whipped cream to the Cabanossi onion and pepper mixture in the pan. Bring to the boil and cook over a mild heat for about 2 minutes. Whisk the egg, egg yolk, 4 tablespoons of the remaining whipped cream and the parmesan. Stir into the Cabanossi cream sauce and then do not let it boil again. Season with salt and pepper. Drain the spaghetti, add and mix with the sauce. Serve hot.
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