{"id":16221,"date":"2023-05-29T09:19:00","date_gmt":"2023-05-29T07:19:00","guid":{"rendered":"https:\/\/bistrobadia.de\/harissa-carbonara\/"},"modified":"2024-01-18T06:36:21","modified_gmt":"2024-01-18T05:36:21","slug":"harissa-carbonara","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/harissa-carbonara\/","title":{"rendered":"Harissa carbonara"},"content":{"rendered":"\n

Harissa Carbonara<\/strong> is my new highlight! I have already tested all variations: Spaghetti Carbonara – the original and also with cream, Kimchi Carbonara, Mushroom Carbonara or Miso Carbonara. As you may just notice, I am a real carbonara fan. So it was clear that I also absolutely have to create a version with the influence of Levant.<\/p>\n\n\n\n

Harissa and Sucuk – the taste of the Levant<\/h2>\n\n\n\n

And what do they cook with in the Levant? Harissa<\/strong> can be found in many recipes and Sucuk<\/strong> is also the sausage of the Middle East. Maybe you’ve already tried my Harissa Fried Chicken<\/a> or Rafik’s Sucuk Hot Dog<\/a> and got a taste for it? Not yet? Good, then try this deliciously spicy Harissa Carbonara with Sucuk right away.<\/p>\n\n\n\n

Since the Levant<\/strong> is a region spread across several countries, there are also different<\/strong> harissa pastes and sucuk sausages. Try your hand at it – for example, I like a softer sucuk that’s not quite as garlicky, but I like a stronger harissa paste that tastes nice and smoky.<\/p>\n\n\n\n

The secret of a good carbonara<\/h2>\n\n\n\n

For the harissa carbonara, harissa, sucuk, pecorino and especially fresh eggs are the essential ingredients for good taste. Always take fresh organic eggs, they also have a deeper, more orange yolk, and test beforehand if they are still good or not. To do this, fill a bowl with water and put the egg in it. If it stays at the bottom, it is fresh<\/strong> – if it floats to the top, you should not<\/strong> use it anymore.<\/p>\n\n\n\n

When you have mixed the pasta with the harissa and sucuk, make sure<\/strong> the flame is off. If the pasta is too hot, the egg will set as soon as you add it to the pan. I usually make the carbonara as a team: one person stirs the pasta while the other carefully pours in the egg-cheese mixture.<\/p>\n\n\n\n

And in pairs it tastes twice as delicious. Enjoy the Harissa Carbonara – bon app\u00e9tit.<\/p>\n\n\n\n\n\n

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Recipe for Harissa Carbonara<\/h2>\n\n\n
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