# TIMEOUT COOKING: SPAGHETTI alla Carbonara with ham/bacon
Ingredients for 4 persons
50 g mountain or disc lentils
120 g cubes of bacon or ham
1 clove of garlic
150 ml dry white wine
2 tsp. TOMAMI seasoning sauce (buy here)
250 ml whipping cream
250 g spaghetti
50 g Parmesan
Inspired by the classic dish spaghetti carbonara, “Köhler style” spaghetti is made with bacon and lentils in a Parmesan white wine sauce.
Simmer the lentils gently in water without salt according to the instructions on the package. Peel and finely dice the shallots and add salt. Heat 1 teaspoon of oil in a large coated saucepan, lightly fry the bacon or ham with the onions. Peel and finely grate the garlic and add to the saucepan. Stir and deglaze with white wine. Cook without a lid for 2-3 minutes. Add 250 ml of water with the TOMAMI Seasoning Sauce and cook without a lid for 2 minutes. Stir in the cream and simmer gently for a further 3 minutes without a lid. Drain the lentils and stir them into the sauce.
Cook the spaghetti al dente in boiling salted water according to the instructions on the package. Grate the Parmesan. Drain the spaghetti and stir it into the sauce. Bring to the boil, stir in the Parmesan and simmer until creamy for approx. 2-3 minutes.
Cut the parsley. Put the spaghetti into preheated bowls or onto pasta plates; serve sprinkled with parsley.
Preparation time: 35 minutes
A fresher alternative: some sliced basil or wild garlic would also go very well! If desired, add a couple of halved cherry tomatoes to the sauce.
Seasoning alternative: Substitute Parmesan with grated Grana Padano.
A recipe by Stevan Paul.