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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
  • Salt
  • 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.

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Panagiotis Sp. Dakos S.A. Pasta and Food Products,
11th km Athens-Lamia National Road,
14451 Metamorfosi, Attica, Greece
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