Ingredients (Serves 4)
- 500–600g fresh egg pasta
- 175g butter
- 150g Parmesan, grated
- 6 minipics, sliced
- Pepper, freshly ground
- 8 quail eggs, fried
Cook pasta in boiling salted water until al dente. Measure out 200 ml of cooking water and set aside.
Warm a plate and melt 150g of butter on it.
Drain pasta and mix with remaining butter. Transfer onto plate.
Sprinkle with cheese and minipics, then with cooking water. Mix immediately using two large forks.
To serve: Grind pepper over the carbonara and place quail eggs on top.
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