Reinvented carbonara pasta with mountain eggs and smoked ham
Ingredients (serves 2)
Creamy pasta with egg and cheese sauce, inspired by classic carbonara, adapted for a safe and easy result to achieve at home.
200 g pasta (spaghetti, linguine or tagliatelle)
2 whole eggs + 1 yolk
60–70 g bacon, pancetta or smoked pork belly
40–50 g grated parmesan or other hard cheese
Salt, freshly ground black pepper
Steps
Boil the pasta
Cook the pasta in salted water according to package directions until al dente. Reserve a cup of the cooking water.
Fry the bacon
Cut the bacon into cubes or strips and fry it in a pan, without additional oil, until slightly crispy.
Prepare the egg sauce
In a bowl, beat the eggs and yolk with the grated cheese and plenty of black pepper. Don't add salt yet - the cheese and bacon are already salty.
Mix the pasta and the sauce
Place the drained pasta over the bacon in the pan (with the heat off), stir quickly, then pour in the egg + cheese mixture. Stir vigorously, adding a little of the pasta water to achieve a creamy texture.
Serve immediately
Taste, adjust the pepper and serve the pasta while it's hot, with grated cheese on top.
