Puszta Carbonara

Ingredients for 2 servings:

• 180g spaghetti
• 150 g Cabanossi
• 1 m.-sized onion(s)
• 1 bell pepper(s), red
• 1 tbsp olive oil
• 100 ml cream
• 50 g Parmesan, grated
• 1 m.-sized eggs
• salt and pepper

Instructions

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

First, cook the spaghetti in plenty of salted water according to the instructions and drain well. Reserve 100 ml of the pasta water. Halve the Cabanossi lengthwise and then cut into pieces about 5 mm thick. Halve the onion and cut into strips. Do the same with the bell pepper after deseeding it. Now fry the Cabanossi pieces evenly in the oil. Then add the onion and strips of bell pepper and fry briefly. Next, add the pasta water and the cream and bring to a boil briefly, then simmer over medium heat. Now, in a bowl, whisk the egg with 4 tablespoons of cream and the Parmesan cheese and stir into the hot Cabanossi cream sauce. Do not allow to boil any longer, just season with salt and pepper. Finally, add the pasta and mix with the sauce.