Kulen—a spicy, smoked Serbian sausage made from minced pork and traditionally from Srem—takes center stage in this playful twist on a classic. Say hello to Kulenara: all the beloved elements of Carbonara, but with kulen standing in for guanciale. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
Kulenara
Category
Pasta
Persons
1
PREPARATION INSTRUCTIONS
Cut Kulen into small cubes.
Saute kulen cubes till it slightly melts, than leave it on a papper towel to dry and get crispy.
Cook pasta in boiling salted water about 7 min (always check!).
Mix grated pecorino and parmigiano with a bit of pasta water from cooking add one whole egg and one yolk mixed.
Mix it al together till it gets a creamy texture.
Strain pasta and mix it in sauce on a low temperature.
Serve it in a plate and add kulen cubes on the top.
| 150g | Pastificio Pasta Mezzi Rigatoni |
| 50g | Kulen |
| 30g | Pecorino Romano |
| 50g | Parmigiano Reggiano |
| 1 | Egg |
| 1 | Egg yolk |
| to taste | Salt and Pepper |
HOW TO PLATE
Firstly serve the pasta.
Then kulen cubes on the top
Add extra parmigiano as you like
Tip : Use a pasta-deep plate for plating the dish
Prijatno!