Puszta Carbonara

Ingredients for 2 servings:

• 250g spaghetti
• 150 g Cabanossi, whole
• 1 m.-sized onion(s)
• 1 bell pepper(s), red
• 1 cup whipped cream, 200 ml
• 100 ml pasta water
• 1 egg(s)
• 1 egg yolk
• 30 g Parmesan, grated
• oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Halve the Cabanossi lengthwise and cut into approximately 5 mm thick slices. Halve the onion and slice into strips. Then quarter the bell pepper, remove the seeds, and slice crosswise into strips. Brown the Cabanossi in hot oil. Add the onion and bell pepper strips and fry briefly. Meanwhile, bring the spaghetti water to a boil and cook the spaghetti according to the package instructions until al dente. Then remove 100 ml of the pasta water. Add the pasta water and 100 ml of the heavy cream to the Cabanossi, onion, and bell pepper mixture in the pan. Bring to a boil and simmer over low heat for about 2 minutes. Whisk together the egg, egg yolk, 4 tablespoons of the remaining heavy cream, and the Parmesan cheese. Stir into the Cabanossi cream sauce; do not allow to boil again. Season with salt and pepper. Drain the spaghetti, add it, and mix with the sauce. Serve hot.