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SARAANTHONY
Spaghetti with paprika carbonara
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Ingredients
Directions
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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.
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Cut the fennel into thin slices and mix them in a bowl with the young leaf lettuce and the dressing.
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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.
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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.
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Nutrition
650Calories
Fat46% DV30g
Protein62% DV31g
Carbs20% DV60g
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