Carbonara with siglino and sfela cheese
- 500 g HELIOS Spaghetti Νο. 6
- 6 egg yolks
- 250 g Siglino from Mani, (salted pork), diced
- 200 g Sfela cheese, grated
- 1/2 bunch parsley, finely chopped
- Freshly ground pepper
Put a non-stick pan over a medium heat (setting 6), without the addition of any oil or fat. When smoking-hot add the diced Siglino and sauté for 5 - 7 minutes until golden and crispy. Remove from the pan and leave to drain on absorbent kitchen paper. Meanwhile boil the pasta in 5 litres of salted water for 1-2 minutes less than the time stated on the packet. Drain, reserving 1 teacup of the cooking water (keep it hot).
Energetically beat the egg yolks in a large bowl with the reserved hot cooking water.
Add the, well-drained, hot pasta to the bowl with the yolks and mix together thoroughly for around 2 minutes with a pasta fork, so that the heat from the pasta will cook the yolks. Add 150 g of the Sfela, followed by the Siglino and parsley, stirring continuously.
Transfer to dishes and serve immediately, sprinkled with the remaining Sfela and freshly ground pepper.