Portions: 02 Preparation time: 35 minutes

Carbonara with sun-dried tomatoes and black olives

– 15-200g of spaghetti or linguine pasta
– 3 yolks
– 100g Parmesan + for sprinkling Parmesan or Pecorino
– salt pepper
– 50g of pancetta
– chilli (amount depending on the spiciness)
– 1 clove of garlic
– parsley
dried tomatoes in strips in oil with herbs and black olives OLE!

Boil the pasta in lightly salted water (without oil). While draining, pour about 50 ml of water into a glass (it will be needed for the sauce). Fry the garlic, chilli and chopped pancetta in a frying pan. After the ingredients are browned, add the sun-dried tomatoes with the olives. Combine the egg yolks with the grated Parmesan cheese and add the cooled pasta water. Put the hot pasta in the pan with the previously fried ingredients, remove from the heat and immediately add the yolks with cheese (it’s important that the pasta is hot). Stir all the time so that the eggs do not condense and create a thick sauce. Sprinkle with chopped parsley and cheese.