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Rosalie's Spaghetti Carbonara with Smoked Pork

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Ingredients for 3 servings:

  • 400g spaghetti
  • 100 g smoked pork, cooked and finely diced
  • 1 small garlic clove(s)
  • 80 g cheese,
  • 4 eggs
  • Salt
  • pepper
  • nutmeg
  • 6 tbsp cream
  • basil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Recycling leftovers

Cook spaghetti according to the package instructions and drain. Peel the garlic and dice or press it very finely. Mix together the cheese, eggs, and cream in a bowl. Season with salt, pepper, and nutmeg. Wash the basil leaves and pat dry. Cut into strips. Fry the meat and garlic in a pan over medium heat for 3 minutes until crispy. Add the pasta, baste with the sauce, and turn off the heat. Remove the pan from the heat if necessary to prevent the egg from curdling. Mix everything together well. Serve the spaghetti garnished with basil. We always make this when we have leftover smoked pork from the day before.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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