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Salo Karbonara

Prep Time

30 mins

Prep Notes

This super-delicious recipe is based on Italian classic of Spaghetti Carbonara, but I have changed a couple of ingredients, to make it even more robust and filling. It's excellent for cold times, or when you are extremely hungry.

  • Instead of usual spaghetti, please use whole wheat spaghetti (brown color)
  • Instead of bacon or ham you'll need salo https://en.wikipedia.org/wiki/Salo_(food)
  • You'll need a raw egg, so it should be very fresh and ideally organic

Cooking Time





- Wholewheat spaghetti (for 1 person)

- 1 fresh organic egg

- Salo with bits of meat flesh (30-50 gr) (The Slavic word "salo" or "slanina" as applied to this type of food (it has other meanings as well) is often translated to English as "bacon" or "lard". Unlike lard, salo is not rendered. Unlike bacon, salo is not necessarily bacon-cured. Salo has little or no meat (skeletal muscle), and low-meat high-fat bacon commonly is referred to as salo. It is also identical to Italian lardo, the main possible differences being the thickness of the cut (lardo is often sliced very thinly) and seasoning: East Slavic salo uses salt, garlic, black pepper and, possibly, a bit of coriander in curing process, while lardo is generally seasoned with rosemary and other herbs.) https://en.wikipedia.org/wiki/Salo_(food)

- Salt & Espelette pepper (piment d'Espellette)

- Butter & a bit of olive oil

- Dill & green onions


While spaghetti is being cooked in salted water, do the following:

1. Separate egg whites from yolk and keep the yolk aside in a bowl

2. Slice Salo in very thin slices, almost transparent.

3. Mince dill & green ognions.

Once spaghetti is ready:

- Drain them, put in the serving plate and:

- add butter, oilive oil

- add Espelette pepper

- add Salo

- Mix all of the above

- At the center of the plate place the egg yolk

- Garnish with dill & green ognions

Bon appetit!