Vegetarian Carbonara with dried tomatoes

Ingredients for 4 servings:

• 500g spaghetti
• 2 cloves garlic
• 300 g tomatoes, dried in oil
• 100 g pine nuts
• 3 eggs
• 100 ml cream
• 180 g sheep’s cheese
• 200 g Parmesan, grated
• salt and pepper
• possibly olive oil

Instructions

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

Vegetarian

Cook the spaghetti in plenty of salted water, possibly with a little olive oil, according to the package instructions. Peel and press/crush the garlic cloves. Remove the sun-dried tomatoes from the jar/package with a fork, without discarding the oil. Cut them into small pieces and fry them in about 3 tablespoons of the reserved oil from the tomatoes (or olive oil, if you like) in a large pan. After about 2-3 minutes, add the garlic and fry briefly. Toast the pine nuts in a separate pan, stirring constantly, until they begin to brown. Remove the pan from the heat before they turn black. Meanwhile, mix the eggs (it’s best to use the freshest eggs for this recipe) with the cream in a bowl. A whisk is ideal for this. Crumble the feta cheese into this mixture and add 3/4 of the Parmesan cheese. Stir well and season with pepper and a little salt. Be careful with the salt, though, as the feta cheese and Parmesan already have a salty note. Once all the previous steps are complete, add the spaghetti and pine nuts to the tomatoes in the pan and mix well. Then add the egg, cream, and cheese mixture and heat gently, stirring constantly. This allows the cheese to melt and the eggs to set slightly. However, the mixture should not become solid and the spaghetti should not stick together. When everything is ready, transfer the spaghetti carbonara to a large bowl or divide it between plates and serve sprinkled with the remaining Parmesan. This dish tastes best fresh and while still warm.