PASTA CARBONARA
WITH ROASTED PAPRIKA SALAD
Sent by: Sjanti & Lia
Netherlands
Preheat oven at 200 degrees
Bake bacon till al grease is gone, add garlic and 2 spoons
of olive oil and bake for an additional minute - then
put aside.
Put 3 tomatoes in a bowl with hot water and peel off the
skin after it burst.
Cut the paprika in half, remove the seeds and put in the
oven till the skin is black. Then take out of the oven
and remove the skin.
Combine the sour cream, the egg, 100 grams Parmesan cheese,
and lots of black pepper in a bowl and mix it real well.
Boil water for the spaghetti, add the four portions after
the water boils. While waiting for the spaghetti, prepare
the salad: cut the paprikas and tomatoes in not-too-small
pieces. Mix this with the onion (cut small) and and 100ml
balsamico vinegar, a splash of extra vierge olive
oil, two teaspoons of sugar and some salt.
Put this aside to prepare the carbonara sauce.
After finishing the spaghetti as you are used to, stir
it together with the bacon and garlic, and some additional
olive oil when necessary. Now add the sour cream / cheese
/ egg mix at once.
Stir very well and short till the egg has coagulated.
PRESENTATION SUGGESTION:
Put on pre-heated plates, garnish with cheese and black
pepper. |
|
Serves 4
Bacon (200 grams, cut in
small slices)
Black pepper (a lot)
Sour cream (150 ml)
Egg (1)
Parmesan cheese (150 grams)
Spaghetti (4 portions)
Bread
Paprika (red, 2)
Tomatoes (skinned, 3)
Red onion (1, in small pieces)
Balsamico vinegar (100 ml)
Sugar (2 teaspoons)
Salt
Garlic (3 toes)
45 minutes |
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VEGGIE
REGGIE 
