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Pasta salad "Carbonara"

updated

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Ingredients for 2 servings:

  • 100 g pasta, cooked
  • 100 g bacon, fattier
  • 2 eggs, hard-boiled
  • n. B. Pepper, black, from the mill
  • n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quickly conjured up from leftovers

Halve the boiled eggs, remove the yolks, and finely chop the whites. Dice the bacon and fry in a pan until crispy. DO NOT discard the fat. Finely chop the pasta, mix well with the egg yolks, the chopped egg whites, and the rendered, hot bacon. Add one to two tablespoons of the liquid bacon fat, mix, and season with salt. Arrange the salad on plates and sprinkle with plenty of freshly ground pepper. The remaining rendered bacon fat is great for frying.

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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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