Cretan Carbonara with Gretan Graviera matured

Igredients

500 g Cretan traditional pasta "skioufihta"
200 g Cretan Graviera matured Kalogeraki
250 g of apaki
6 egg yolks
Freshly ground pepper
Sea salt
Parsley

Funky's Cook recipe:

 

Method

Boil "skioufihta" on salty water until they get al dente texture. Drain and leave aside. Keep a small amount of boiling water in a glass.

Cut apaki into small slices and sauté for 3-4 minutes. Then add the pasta and remove it from the fire.

At the same time, in a bowl mix the egg yolks with 6-7 tablespoons of hot water from the pasta you have kept. Mix them and then put slowly the  grated Graviera  matured, salt and pepper.

Pour with this mixture the hot pasta and apaki and mix them for 1 minute.

The Cretan Carbonara is ready! Sprinkle with extra pepper, chopped parsley, grated cheese and then serve the plate at your family!

Tips:

• We can use any pasta we like