A lighter version of carbonara with chanterelles and pieces of bresaola

Calories per serving: 483 kcal

Ingredients:

- 60 g whole-grain spaghetti

- 100 g chanterelles

- 40 g of bresaola

- 1 egg yolk

- 15 g finely grated Grana Padano or Parmigiano Reggiano cheese

- 1 small clove of garlic

- 1 teaspoon of olive oil (5 g)

- 1 tablespoon of freshly ground black pepper

- 50–70 ml of the water used to cook the pasta

- A pinch of salt

- 1 tablespoon chopped parsley or fresh thyme

Preparation:

Cook the pasta al dente in salted water, reserving a small amount of the cooking water. Heat the olive oil in a skillet, add the finely chopped garlic and cleaned chanterelles, and sauté for about 4–5 minutes. Next, add the bresaola, cut into thin strips, and sauté briefly. Add the cooked pasta, a little of the pasta cooking water, and half of the grated Parmesan, and mix thoroughly until a delicate, creamy sauce forms. Transfer the pasta to a plate, place a raw egg yolk in the center, and sprinkle with the remaining Parmesan, freshly ground pepper, and parsley or thyme.

*The egg yolk should be mixed with the hot pasta just before serving.

Enjoy your meal!

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