Peruvian-Style Pasta Carbonara

Ingredients

While the original Italian pasta carbonara typically features ingredients like pancetta, eggs, and Parmesan cheese, our Peruvian adaptation introduces elements such as aji amarillo (Peruvian yellow chili), queso fresco (Peruvian fresh cheese), and huacatay (Peruvian black mint). These additions infuse the dish with a delightful Peruvian flair, creating a fusion of flavors that will tantalize your taste buds. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 150g (5.3 oz) aji amarillo paste 150g (5.3 oz) aji amarillo paste
• 200g (7 oz) queso fresco, crumbled 200g (7 oz) queso fresco, crumbled
• 4 large eggs 4 large eggs
• 100g (3.5 oz) huacatay leaves, finely chopped 100g (3.5 oz) huacatay leaves, finely chopped
• 100g (3.5 oz) diced cooked ham 100g (3.5 oz) diced cooked ham
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 480 kcal / 2010 KJ
• Fat: 24g (12g saturated)
• Carbohydrates: 45g (2g sugars)
• Protein: 20g
• 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 bowl, whisk together the eggs, aji amarillo paste, and huacatay leaves. Set aside.
3. 3.
   Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant.
4. 4.
   Add the diced ham to the skillet and cook until lightly browned.
5. 5.
   Reduce the heat to low and add the cooked spaghetti to the skillet. Toss to coat the pasta with the garlic and ham.
6. 6.
   Remove the skillet from heat and quickly pour in the egg mixture. Stir vigorously to combine, ensuring the eggs are evenly distributed and create a creamy sauce.
7. 7.
   Sprinkle the crumbled queso fresco over the pasta and gently toss to incorporate.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve immediately, garnished with additional huacatay leaves if desired.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo is a Peruvian yellow chili pepper with a unique flavor. If you can't find the paste, you can substitute it with a combination of yellow bell pepper and a small amount of spicy chili pepper.
• Queso Fresco — Queso fresco is a mild and crumbly Peruvian cheese. If you can't find it, you can substitute with feta cheese or a mild white cheese like queso blanco.
• Huacatay Leaves — Huacatay, also known as Peruvian black mint, has a distinct flavor. If you can't find fresh huacatay leaves, you can use dried huacatay or substitute with a combination of fresh mint and cilantro.

Tips & Tricks

• To achieve a creamy texture, make sure to remove the skillet from heat before adding the egg mixture. This prevents the eggs from scrambling.
• For added Peruvian flavor, garnish the dish with a sprinkle of aji amarillo powder or a squeeze of lime juice.
• If you prefer a spicier carbonara, add a small amount of finely chopped rocoto pepper to the egg mixture.

Serving advice

Serve the Peruvian-style pasta carbonara hot, straight from the skillet. Accompany it with a fresh green salad or a side of Peruvian corn on the cob for a complete and satisfying meal.

Presentation advice

For an eye-catching presentation, twirl the pasta carbonara onto individual plates using tongs or a pasta fork. Sprinkle some additional crumbled queso fresco and huacatay leaves on top for a pop of color.