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Carbonara with siglino and sfela cheese

Ingredients:


  • 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


Method:

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.

We turn off the tap for as long as it takes to clean our teeth.


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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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