Spaghetti Carbonara à la Pičsti

Ingredients for 5 servings:

• 500 g spaghetti or linguine
• 250 g Kasseler cold cuts (salmon slices) cured
• 600 ml cream
• 50 g Parmesan, grated
• 600 ml water (pasta water)
• 2 eggs
• 1 bunch of parsley
• 1 tbsp vegetable stock powder
• 1 tbsp olive oil
• 2 tbsp salt
• 1 tsp nutmeg, freshly grated
• 1 tsp pepper, freshly grated
• 1 tbsp butter

Instructions

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

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First, boil 3 liters of water for the pasta and add the salt. Meanwhile, dice the smoked pork slices and fry in olive oil. Grate or grind fresh nutmeg and pepper over the pasta, taking care that the cubes do not turn brown. Add the pasta to the cooking water and drain after 2(!) minutes, reserving about 600 ml of the pasta water. Combine the cream with the smoked pork, vegetable stock, and Parmesan cheese in the pasta pot, add the pasta, and simmer over medium heat. Important: Stay with the pot the whole time, stirring occasionally to prevent any sticking to the bottom of the pot. Reduce the heat if necessary. Gradually add the pasta water. It is important that the mixture does not become too runny; it is better to add more water frequently. After 8-10 minutes, the pasta is ready. At this point, the consistency should be creamy. Remove the pot from the heat. Finally, finely chop the parsley and whisk it with the eggs. Add it to the pan with the butter, stir, and let it simmer for another 2 minutes in a covered pan. Season with nutmeg and pepper, if desired. You can also garnish the pasta with some parsley and freshly grated Parmesan cheese after serving.