Turkish-Style Pasta Carbonara

Ingredients

While the original Italian pasta carbonara is made with pancetta or guanciale, we have adapted the recipe to use Turkish sucuk, a flavorful and spicy beef sausage. Additionally, we have incorporated Turkish spices such as paprika and cumin to enhance the dish's aroma and taste. The traditional Parmesan cheese has been replaced with Turkish kaşar cheese, which adds a creamy and slightly tangy flavor. 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) Turkish sucuk, sliced 150g (5.3 oz) Turkish sucuk, sliced
• 3 large eggs 3 large eggs
• 100g (3.5 oz) Turkish kaşar cheese, grated 100g (3.5 oz) Turkish kaşar cheese, grated
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and black pepper to taste Salt and black pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 32g (total), 15g (saturated)
• Carbohydrates: 40g (total), 3g (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, cook the sliced sucuk over medium heat until slightly crispy. Remove from the skillet and set aside.
3. 3.
   In a mixing bowl, whisk together the eggs, grated kaşar cheese, heavy cream, paprika, cumin, salt, and black pepper.
4. 4.
   Add the cooked spaghetti to the skillet with the sucuk and toss to combine.
5. 5.
   Pour the egg mixture over the spaghetti and sucuk, stirring continuously until the sauce thickens and coats the pasta.
6. 6.
   Remove from heat and let it rest for a minute to allow the sauce to set.
7. 7.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Turkish sucuk — Make sure to slice the sucuk thinly for even cooking and to enhance its flavor in the dish.
• Turkish kaşar cheese — Grate the kaşar cheese just before using to ensure its freshness and optimal melting.

Tips & Tricks

• For a spicier kick, add a pinch of Turkish red pepper flakes to the egg mixture.
• If you prefer a creamier texture, you can increase the amount of heavy cream.
• To make the dish more colorful, add sautéed bell peppers or cherry tomatoes.
• If you can't find Turkish sucuk, you can substitute it with spicy Italian sausage.
• For a healthier option, use whole wheat or gluten-free pasta.

Serving advice

Serve the Turkish-style pasta carbonara hot, garnished with fresh parsley. It pairs well with a side of Turkish bread or a fresh salad.

Presentation advice

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