80 g capellini pasta
2 tbls egg powder
50 g parmesan cheese
25 g cured ham
1 pinch of salt
1 tsp coarsely ground black pepper
0,25 dl olive oil
Pack all the ingredients separately. Cook the pasta on the spot and drain when finished, but save som of the water in the pot. Add egg powder and stir around. Top with Parmesan cheese and ham.
This recipe is from the book Fjällmat by Eric Tornblad (ISBN: 9789186773557) you can buy it here here (in Sweden).
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