Name: Cypriot carbonara with wine-cured lountza
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 200 g spaghetti; salt; 40 g wine-cured lountza; 40 g posirti (Cypriot bacon); 40 g kaskavali; 40 g graviera; 1 egg; 2 egg yolks; pepper; pepper

Cypriot carbonara with wine-cured lountza

Servings

Preperation

10 minutes

Cooking

15 minutes

Waiting

–

For the pasta, boil the spaghetti in salted water. Keep 120–150 ml of the cooking water.

Cut the lountza and posirti into thin pieces and sauté in a pan over medium heat until crispy and flavorful.

In a bowl, mix the egg, the egg yolks, the kaskavali, the graviera, the fat released from the cured meats in the pan and plenty of pepper. Do not add salt.

Add the spaghetti straight from the pot into the pan with the lountza and posirti. Add 2–3 tablespoons of the pasta water and stir off the heat for 20 seconds to lower the temperature slightly.

Pour the egg mixture over the pasta and stir continuously, adding cooking water little by little until the sauce becomes very creamy.

Serve immediately with extra pepper.