![Bosnian-Style Pasta Carbonara](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/pasta-carbonara--bosnian-cuisine--b2972ca3-8a1a-40fd-83b1-00e34745d69f.png)
Recipe
Bosnian-Style Pasta Carbonara
Sarajevo Delight: Bosnian-Style Pasta Carbonara
4.8 out of 5
In the rich and diverse Bosnian cuisine, we have adapted the classic Italian pasta carbonara to create a unique and flavorful dish. This Bosnian-style pasta carbonara combines the creamy goodness of the original recipe with the traditional flavors of Bosnian cuisine. Get ready to indulge in a fusion of Italian and Bosnian flavors!
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Omnivore, Low-carb (if using low-carb pasta), High-protein, Gluten-free (if using gluten-free pasta), Nut-free
Allergens
Dairy (cheese, eggs), Gluten (if using regular pasta)
Not suitable for
Vegetarian, Vegan, Dairy-free, Egg-free, Paleo
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.
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300g (10.5 oz) spaghetti 300g (10.5 oz) spaghetti
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150g (5.3 oz) suho meso (Bosnian dried beef), diced 150g (5.3 oz) suho meso (Bosnian dried beef), diced
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3 large eggs 3 large eggs
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100g (3.5 oz) grated Bosnian cheese (such as Travnik cheese) 100g (3.5 oz) grated Bosnian cheese (such as Travnik cheese)
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1/2 teaspoon Bosnian paprika 1/2 teaspoon Bosnian paprika
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2 tablespoons olive oil 2 tablespoons olive oil
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Salt and pepper to taste Salt and pepper to taste
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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
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1.Cook the spaghetti according to package instructions until al dente. Drain and set aside.
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2.In a large skillet, heat the olive oil over medium heat. Add the diced suho meso and cook until crispy.
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3.In a bowl, whisk together the eggs, grated Bosnian cheese, Bosnian paprika, salt, and pepper.
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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.
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5.Cook the pasta over low heat for a few minutes, stirring constantly, until the eggs are cooked and the sauce thickens.
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6.Remove from heat and garnish with fresh parsley.
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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.
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