Vegetarian Spaghetti Carbonara with dried tomatoes and no cream

Ingredients for 4 servings:

• 500g spaghetti
• 200 g tomato(s), dried, drained weight
• 2 garlic cloves
• 100 g Parmesan, fresh
• 100 g Pecorino Romano
• 4 tbsp olive oil, or the oil from the tomatoes
• 5 egg yolks
• Salt
• Pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the spaghetti in salted water until al dente. Meanwhile, dice the tomatoes. Heat the oil in a large pan. Crush the garlic cloves with your hand and add them to the pan with the tomatoes when the oil is hot. Brown the tomatoes, remove the pan from the heat, and remove the garlic. In the meantime, grate the cheese. In a tall bowl, mix the egg yolk, half the cheese (50g Parmesan and 50g Pecorino), and plenty of black pepper with a fork. Drain the spaghetti, return it to the hot pan, and toss with the fried tomatoes. Pour the egg mixture over it, fold it in, and serve immediately. Serve with the remaining cheese on the side.