Pasta prepared with traditional ingredients from Peloponnese. With sigklino (pork which is smoked and salted using age old methods of preparation, much like bacon or prosciutto) myzithra cheese and a fried egg to the top of it, the complete deliciousness and simplicity of this dish is indescribable.
Tradition is, after all, so tasty!
Created with raw materials from the Mani region, fresh products of local production and contemporary methods, Anerousa offers an original Mediterranean taste, maintaining Greek tradition. Therefore, traditional Mani’s Carbonara with sygklino, could not be left out, as it is considered one of Mani’s hallmarks.
- 100 gr. Pasta #5
- 30 gr. Sygklino
- 40 gr. Myzithra cheese
- 30 gr. Parmezan cheese
- 1 egg
- ½ cup olive oil
- 1 tbs. fresh butter
- freshly ground pepper
- Boil the pasta in ample salted water for 9 minutes.
- Heat the olive oil and butter in a pan and once it is warm, add sygklino, myzithra, a bit of pepper and sauté for 1-2 minutes. Add pasta and stir vigorously, rolling the pasta, until the ingredients have been evenly mixed.
- Set up the plate and, on top of the pasta, place the egg that has been fried. Finally, add salt, pepper and myzithra and serve.