Croatian-style Pasta Carbonara

Ingredients

While the original Italian Pasta Carbonara traditionally uses pancetta, our Croatian adaptation incorporates Istrian pršut, a delicious air-dried ham. Additionally, we enhance the dish with the aromatic flavors of Istrian truffles, giving it a distinct Croatian twist. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 350g (12 oz) spaghetti 350g (12 oz) spaghetti
• 150g (5 oz) Istrian pršut, thinly sliced 150g (5 oz) Istrian pršut, thinly sliced
• 3 large eggs 3 large eggs
• 100g (3.5 oz) grated Croatian cheese (such as Paški sir or Istrian sheep cheese) 100g (3.5 oz) grated Croatian cheese (such as Paški sir or Istrian sheep cheese)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste
• Optional: Fresh Istrian truffles for shaving on top Optional: Fresh Istrian truffles for shaving on top

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 40g (2g sugars)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

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 minced garlic and sauté until fragrant.
3. 3.
   Add the sliced Istrian pršut to the skillet and cook until crispy. Remove from heat and set aside.
4. 4.
   In a bowl, whisk together the eggs, grated Croatian cheese, and chopped parsley. Season with salt and pepper.
5. 5.
   Return the drained spaghetti to the pot over low heat. Add the butter and toss until melted.
6. 6.
   Pour the egg and cheese mixture over the spaghetti, stirring quickly to coat the pasta evenly. The residual heat will cook the eggs, creating a creamy sauce.
7. 7.
   Add the crispy Istrian pršut to the pot and toss everything together.
8. 8.
   Serve the Croatian-style Pasta Carbonara hot, garnished with shaved fresh Istrian truffles if desired.

Treat your ingredients with care...

• Istrian pršut — Make sure to choose a high-quality pršut with a good balance of fat and meat. If unavailable, you can substitute it with Italian pancetta or bacon.
• Croatian cheese — If you can't find Croatian cheese, you can use Parmesan or Pecorino Romano as a substitute.

Tips & Tricks

• For an extra burst of flavor, drizzle some truffle oil over the finished dish.
• If you prefer a lighter version, you can use half-and-half or cream instead of eggs for a creamier sauce.
• To make it more Croatian, add a touch of finely chopped fresh Istrian herbs like rosemary or sage to the sauce.
• If you're a fan of spice, sprinkle some crushed red pepper flakes on top before serving.
• Don't overcook the pasta! It should be al dente to ensure the perfect texture.

Serving advice

Serve the Croatian-style Pasta Carbonara as a main course, accompanied by a fresh green salad and crusty bread. It pairs wonderfully with a glass of Croatian white wine, such as Malvazija or Pošip.

Presentation advice

Garnish each plate with a sprinkle of freshly chopped parsley and a few shavings of fresh Istrian truffles, if available. The vibrant colors and enticing aroma will make this dish even more appealing.