Sweet Pepper Carbonara
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 120 g Parma ham
- 1 vegetable onion (s)
- 2 red pepper (s)
- 400 g spahetti
- 4 tablespoon olive oil
- 200 ml cream
- 200 ml vegetable stock
- 2 egg (s)
- 6 tablespoon ajvar
- 60 g parmesan, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the Parma ham into thin strips. Finely dice the onions, clean the peppers and cut into approx. 1 cm cubes. Cook the spaghetti in salted boiling water.
- Fry the onion and pepper cubes in a pan in 4 tablespoons of olive oil. Add the ajvar, salt and pepper, pour the vegetable stock over everything and add a dash of cream. Add the ham as well. Whisk the eggs with the cream. Drain the spaghetti, keep some of the cooking water.
- Put the noodles in the pan with the sauce and stir in the cooking water until smooth. Add the egg-cream mixture and the parmesan to the pan, stir. No more cooking.
- Serve sprinkled with pepper.
- Variation: Instead of Parma ham, you can use Black Forest ham and Gouda instead of Parmesan.
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