Slovenian carbonara
"This dish comes from my childhood, when my grandmother made pasta with pork cracklings, a recipe that always takes me back home." With its simple yet delicious combination of flavors, it’s the kind of meal that feels familiar and comforting. The best part: it brings together a few ingredients that make all the difference. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Start by cooking the pasta in salted water until al dente.
Meanwhile, place the pork cracklings in a pot and heat over low heat.
Once the cracklings have begun to release their fat, add the cooked pasta to the pot, along with a splash of pasta water.
In a separate bowl, grate the cheese and mix it with the egg yolks and a pinch of pepper.
Gently combine the pasta with the cheese mixture, adding more pasta water if needed to create a smooth, creamy sauce.
| 80 g. | Tortiglioni di gragnano Pastificio Pasta |
| 80 g. | Cheese - krištof of orešnik |
| 80 g. | Pork craclings |
| 3 | Egg yolks |
| Tbsp | Salt |
| Tsp | Pepper |
HOW TO PLATE
Serve the dish in a deep plate, garnishing with a touch of fresh greens for a final, vibrant touch.
