Cypriot carbonara with wine-cured lountza

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.

Cypriot carbonara with wine-cured lountza

Servings

Preperation

Cooking

Waiting

For the pasta

For the sauce

To finish

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Spaghetti carbonara

Cypriot carbonara with wine-cured lountza

Servings

Preperation

Cooking

Waiting

For the pasta

For the sauce

To finish

See more recipes:

Pasta with anchovies, lemon & crunchy breadcrumbs

Viral pasta with feta, cherry tomatoes & eggplant

Summer spaghetti with cherry tomatoes and anchovies

Spaghetti carbonara

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