Bosnian-Style Pasta Carbonara

Ingredients

While the original Italian pasta carbonara typically uses pancetta or guanciale, Bosnian-style pasta carbonara incorporates suho meso, a traditional Bosnian dried beef. Additionally, we add a touch of Bosnian paprika to enhance the flavors. These adaptations give the dish a distinct Bosnian twist. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 300g (10.5 oz) spaghetti 300g (10.5 oz) spaghetti
• 150g (5.3 oz) suho meso (Bosnian dried beef), diced 150g (5.3 oz) suho meso (Bosnian dried beef), diced
• 3 large eggs 3 large eggs
• 100g (3.5 oz) grated Bosnian cheese (such as Travnik cheese) 100g (3.5 oz) grated Bosnian cheese (such as Travnik cheese)
• 1/2 teaspoon Bosnian paprika 1/2 teaspoon Bosnian paprika
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (8g saturated)
• Carbohydrates: 40g (2g sugars)
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the diced suho meso and cook until crispy.
3. 3.
   In a bowl, whisk together the eggs, grated Bosnian cheese, Bosnian paprika, salt, and pepper.
4. 4.
   Add the cooked spaghetti to the skillet with the crispy suho meso. Pour the egg mixture over the spaghetti and toss well to coat.
5. 5.
   Cook the pasta over low heat for a few minutes, stirring constantly, until the eggs are cooked and the sauce thickens.
6. 6.
   Remove from heat and garnish with fresh parsley.
7. 7.
   Serve hot and enjoy the Bosnian-style pasta carbonara!

Treat your ingredients with care...

• Suho meso — Make sure to dice the suho meso into small pieces to ensure even distribution throughout the dish.
• Bosnian cheese — If you can't find Bosnian cheese, you can substitute it with Parmesan or Pecorino Romano cheese.
• Bosnian paprika — Use a good quality Bosnian paprika for an authentic flavor. Adjust the amount according to your spice preference.

Tips & Tricks

• For a creamier sauce, you can add a splash of Bosnian sour cream (kajmak) to the egg mixture.
• If you prefer a smoky flavor, you can lightly smoke the suho meso before dicing it.
• To make the dish spicier, add a pinch of Bosnian chili flakes or cayenne pepper.
• If you want to make it healthier, you can use whole wheat or gluten-free pasta.
• Serve the Bosnian-style pasta carbonara immediately after cooking to enjoy it at its best.

Serving advice

Serve the Bosnian-style pasta carbonara hot, garnished with fresh parsley. It pairs well with a side salad of mixed greens and a slice of crusty Bosnian bread.

Presentation advice

For an appealing presentation, twirl the pasta onto individual plates using tongs or a pasta fork. Sprinkle some extra grated Bosnian cheese on top and garnish with a sprig of fresh parsley.