Spaghetti with paprika carbonara

Boil the spaghetti in a pan with plenty of boiling water and a little salt in 10-12 minutes until al dente. (Keep some cooking water). Cut the salami slices into strips and fry them gently in a frying pan.

Cut the fennel into thin slices and mix them in a bowl with the young leaf lettuce and the dressing.

Drain the peppers and mash them. Pour the sweet pepper puree into a bowl and break the eggs above it. Add the finely chopped oregano, salt and freshly ground pepper and pour a generous soup spoon of pastakookvocht and cooking fat from the salami. Beat everything together with a whisk.

Drain the spaghetti. Add the bell pepper egg mixture while stirring and stir gently on a gentle heat until the spaghetti is covered with a creamy pepper sauce. Serve the spaghetti with sauce and the salami strips and cheese over it.