Experience the delightful fusion of Cypriot tradition and Italian influence with "Pasta alla Luntza-ra." This unique adaptation of Carbonara uses local Cypriot cheeses and the distinct flavor of lountza to create a creamy, irresistible pasta dish. Perfect as a main course for pasta lovers seeking a Mediterranean twist.
Ingredients
🌽 10g corn starch, from a blue squeeze bottle
💧 150g water
🍝 500g TSIDES "Traditional Cyprus Macaroni"
🍖 Lountza, chopped into small cubes
🧀 Halloumi cheese, grated, ΠΙΣΣΟΥΡΚΩΤΙΚΟ
🧀 Anari cheese, grated, ΠΙΣΣΟΥΡΚΩΤΙΚΟ
🥚 2 whole eggs
🫒 Some olive oil
🧂 Salt, to season pasta water
🌶️ Black pepper
Instructions
1- Prepare Corn Starch Gel:
- In a pot, combine 10g of corn starch with 150g of water.
- Stir well until dissolved, then heat gently on an induction cooktop until it forms a gel.
2- Boil Pasta:
- Cook the TSIDES Traditional Cyprus Macaroni in salted water according to package directions.
- Drain and allow to cool slightly.
3- Mise en Place:
- Chop the lountza into small, bite-sized pieces.
- Grate both the Halloumi and Anari cheese using a box grater.
4- Create Carbonara Cream Base:
- Crack 2 whole eggs into the pot with the prepared corn starch gel.
- Add the grated Halloumi and Anari cheeses.
- Blend everything together using an immersion blender until a smooth, uniform cream is achieved.
5- Cook Lountza:
- Heat a frying pan with some olive oil.
- Add the chopped lountza and cook until it becomes crispy.
- Once crispy, lower the temperature of the cooktop completely.
6- Combine Ingredients:
- Pour the prepared cream base into the pan with the crispy lountza and mix thoroughly.
- Add the slightly cooled, drained pasta to the pan.
- Stir and mix all ingredients together until the pasta is thoroughly coated with the creamy sauce.
7- Serve:
- Transfer the finished pasta to a plate for serving.
Prep Time: Not specified
Cook Time: Not specified
Total Time: Not specified
Servings: 4
Equipment: Medium-sized stainless steel pot, Metal spoon with a wooden handle, Black square digital scale, Wooden cutting board, Chef's knife, Stainless steel box grater with a red plastic handle, Stainless steel immersion blender, Large stainless steel frying pan/skillet, Red silicone spatula with a metal handle, Black glass induction cooktop, Paper plates
Cooking Tips
- Corn Starch Gel Method: This method helps prevent the eggs from scrambling and ensures a consistent texture in the sauce.
- Temperature Control: Lowering the cooktop temperature before adding the egg mixture is crucial to avoid scrambling the eggs.
- Pasta Cooling: Allowing the pasta to cool slightly helps control the temperature, reducing the risk of scrambling the eggs.
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Nicos Kefalas: https://www.youtube.com/@nicoskefalas