Carbonara… What’s not to love?
Egg Yolks, Pancetta and Pecorino. Simple, yet so satisfying. It’s creamy, it’s salty, it’s carby… and it’s perfect!
It’s true, we have been blessed with a number of restaurants who have mastered the art of Carbonara, but some creative souls have taken it upon themselves to create a Maltese version of this Italian masterpiece.
And I’ve absolutely fallen in love with it. So here’s my version of the ‘Carbonara Maltija’. It’s a super quick recipe, and great for when you need a hug in a bowl after a long day!
(Serves 2) Here’s what you’ll need:
- 200 grams Penne
- 4 Egg Yolks
- 2 Peppered ‘Ġbejniet’ (cut or grated into small chunks)
- Maltese sausage
- One Medium sized Onion (diced)
- One Garlic Clove (diced)
Now that you’ve got the ingredients, here’s what you do with them to make the magic happen.
- Start heating up a large pot of salted water.
- Remove the Maltese sausage from its casing and separate into marble-sized meatballs with diced onion and garlic.
- Sauté the Onion, Garlic, and sausage until the onion has browned. Do this while the water’s coming to a boil.
- Beat the egg yolks with one grated peppered ġbejna.
- Once the water has come to a boil, add pasta and boil for 1 minute less than advised on the packet.
- Save one cup of pasta water and drain the rest, then immediately transfer the hot pasta to the pan with the Maltese sausage mixture.
- Add 1/2 a cup of pasta water to the pan and cook out. Remove from heat and place in a large bowl. Add the beaten eggs with cheese and toss quickly to combine. Add some pasta water back to the pasta to keep it from drying out.
- Serve with Ġbejna shavings and fresh chopped parsley.
And that’s all there is to it!