Flake Salt

Pasta carbonara

Cream-and-cheese coated pasta served with crisp bacon, peppery arugula, and a soft-boiled egg—seasoned with salt flakes, black pepper, and Parmesan.

Main course

20 min
4 Servings

Ingredients

1 pack of bacon (140 g)

500 g linguine, spaghetti or other pasta

2 dl cream

0.5 teaspoon coarse black pepper

100 g of grated parmesan cheese

1 teaspoon of JOZO salt flakes

4 eggs

1.5 dl chopped arugula

JOZO flakes and grated parmesan cheese for serving

Instructions

Shred the bacon and fry it gently. Allow to drain on household paper.

Boil the pasta in salted water. Stir together the cream, black pepper, grated cheese and salt flakes.

Put the eggs in boiling water and boil for 3.5 minutes. Mix the pasta with the cream and cheese mix.

Put the pasta in serving bowls and sprinkle over the bacon and chopped arugula.

Peel the eggs and put an egg on each serving.

Finish with seasoning with salt flakes, grated black pepper and grated parmesan.

Pasta pesto

Roast pine kernels and crush garlic with basil, parmesan, olive oil and a pinch of JOZO iodised salt to make pesto; stir into al dente linguine and serve.

Pasta carbonara

Ingredients

Instructions

Related Content

Pasta pesto