John Myers
Second Course: Wild Garlic – Carbonara
The perfect second course: wild garlic – carbonara recipe with a picture and simple step-by-step instructions.
- 100 g Spaghetti
- 20 g Wild garlic, approx. 15 leaves
- 50 g Ham or bacon
- 50 g Cream
- 25 g Freshly grated Parmesan
- 1 kl. Egg
- 2 tbsp White wine
- Salt
- Black pepper from the mill
- Cook the spaghetti in salted water according to the instructions, drain and place on the plate.
- In the meantime, cut the ham into small pieces and fry lightly.
- Wash the wild garlic and spin dry. Remove the hard stems and cut the leaves into fine strips.
- Mix the wild garlic with the other ingredients, take the ham off the fire and add the wild garlic mixture.
- Mix everything well, warm up slightly and pour over the spaghetti.
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