This dish is very similar to the traditional spaghetti carbonara but with a twist! Our salchichón ibérico de bellota is of the highest quality, and when cooked it will give a fantastic flavor to the rest of the dish.
for 2 people
- 100 g of salchichón ibérico de bellota
- 1 small onion, chopped
- 1 garlic clove, chopped
- 2 small red chilies, chopped (optional, only if you like spicyl)
- Spaghetti for 2 people
- 1 dl of white wine
- 2 dl of cooking cream
- extra virgin olive oil for frying
- 1 or 2 dl of grated Manchego cheese
1. Put the water to boil. Meanwhile, cut the salchichón in 1/2 cm slices, then cut into strips. In a large frying pan, add the olive oil, the chopped onion, garlic and the chilies. Cook on low heat for around 3 minutes. Add the salchichón and cook for additional 3 minutes.
2. Cook the pasta into the boiling water. Add the cooking cream to the frying pan and stir gently with the rest of the ingredients. When the cream starts boiling, add the white wine and cook the mixture together until the pasta is ready.
3. When the pasta is almost done, drain it and add it to the frying pan. Mix well so that the pasta absorbs all the flavors. Top with grated Manchego cheese and serve warm.