Gyro “Carbonara” with Whole Wheat Spaghetti
My kids grew up loving a good carbonara, the ultimate comfort food that’s crossed national boundaries to become one of the world’s most popular recipes. In a paean to Greek-Italian friendship, I’ve taken a few liberties with this version, and use Grecian Delight ready-to-eat gyro slices instead of the more classic bacon. Dare I call it…Gyronara?
- 1 pound whole wheat spaghetti
- 1 package Grecian Delight Gyro slices defrosted
- 1 large egg
- 1 ½ cups grated Greek kefalotyri or kefalograviera cheese or parmesan
- 4 tablespoons Vrisi 36 extra virgin Greek olive oil
- 1 teaspoon dried wild Greek oregano
- Pepper to taste
Defrost the gyro and coarsely chop.
Bring a large pot of water to a rolling boil, add 2 heaping tablespoons of salt and then add the pasta. Boil as per package directions until al dent.
While the pasta is boiling, gently heat 1 tablespoon of olive oil and cook the chopped gyro slices until warmed through.
In a bowl large enough to serve the pasta in, whisk the egg with 1 cup of the grated cheese until thick.
Drain the pasta, reserving 1 cup of its cooking liquid. Toss the pasta with the egg-cheese mixture, the warm chopped gyro, the remaining olive oil, and enough of the cooking liquid to make the pasta creamy. Serve and sprinkle with remaining cheese and pepper as desired.