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Alberto's Carbonara

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Ingredients for 4 servings:

  • 500 g pasta (ribbon pasta)
  • 4 egg yolks
  • 50 ml white wine (Riesling)
  • 200 g sheep’s cheese or Manchego
  • 400 g ham (Black Forest ham)
  • Pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thinly trim the edges of the ham to remove any heavily smoked parts. Finely chop the ham using a food processor and fry in a little fat until crispy. Vigorously whisk the egg yolks in a bain-marie until slightly creamy. Gradually add the wine, whisking vigorously all the time. When the egg yolks have reached a creamy consistency, gradually add 2/3 of the feta cheese and let it melt. This will make the carbonara sauce very thick. Season very carefully. Cook the pasta according to the instructions, drain well, add it to the sauce and mix thoroughly. Add the ham, if desired, and serve warm with plenty of pepper.

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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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