{"id":4462,"date":"2025-08-05T10:29:34","date_gmt":"2025-08-05T07:29:34","guid":{"rendered":"https:\/\/farma-fotiadi.gr\/mi-katigoriopoiimeno\/karbonara-me-piperati-kapnisti-panseta-mavrou-choirou-olybou-chontra-makaronia\/"},"modified":"2025-09-30T10:33:53","modified_gmt":"2025-09-30T07:33:53","slug":"karbonara-me-piperati-kapnisti-panseta-mavrou-choirou-olybou-chontra-makaronia","status":"publish","type":"post","link":"https:\/\/farma-fotiadi.gr\/en\/recipes\/recipes-with-cured-meats\/karbonara-me-piperati-kapnisti-panseta-mavrou-choirou-olybou-chontra-makaronia\/","title":{"rendered":"Carbonara with Spicy Smoked Bacon from Greek Black Pig of Olympus & Thick Pasta"},"content":{"rendered":"\t\t
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Ingredients<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u2022 200g smoked bacon from Greek Black Pig of Olympus<\/strong><\/span><\/a>
\u2022 500g thick pasta (holey) no. 5
\u2022 4 egg yolks
\u2022 150mL heavy cream (35%) (optional)
\u2022 30g fresh butter
\u2022 50mL white wine
\u2022 100g grated Parmesan
\u2022 20g fresh thyme, finely chopped
\u2022 Salt
\u2022 Freshly ground pepper<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Preparation<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1. In a pot, bring salted water to a boil. Then, cook the pasta al dente, drain it, and keep it warm.
2. In a bowl, combine the egg yolks, heavy cream (optional), and Parmesan. Mix well.
3. In a pan, add the butter and the smoked bacon (cut into cubes). Saut\u00e9 until it becomes crispy. Then, add the thyme, white wine, and let it simmer for 1 minute. After that, add the pasta, salt, freshly ground pepper, and the sauce (from step 2) on low heat for 1.5-2 minutes until the sauce thickens (if using the cream).
4. Serve with freshly grated Parmesan.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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CHEF: DERMISIS DIMITRIS<\/b><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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