Carbonara from Andros with volaki and louza

Chryssa Kakiori
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We travel to beautiful Andros with the recipe of the elegant restaurant Endochora, located in the cosmopolitan cobblestones of the island’s Chora. Chef and owner Kimonas Katenidis is inspired by local products and creates Mediterranean dishes like this different “tricked” carbonara with volaki and Andros louza, which is overflowing with deliciousness.


Ingredients for 4 people

  • 500 g. spaghetti No. 7
  • 100 g. Andros sausage, chopped
  • 100 g. Andros smoked louza, chopped
  • 200 g. Andros dry volaki cheese, grated 1/2 tbsp. glyna (pork fat) or butter
  • 3 egg yolks
  • 2 fresh eggs
  • 100 ml chicken stock
  • 60 ml white wine
  • salt, pepper fresh mint & fresh marjoram, chopped

Step 1: Beat the eggs with the yolks and add the grated Andros cheese. Season with salt and pepper and beat with a whisk. Add the mint and marjoram to the egg mixture.

Step 2: Boil the pasta according to the instructions on the package.

Step 3: In a pan, sauté the sausage with the louza and glyna. Deglaze with the wine and add the chicken stock. Reduce the heat and let the sauce thicken.

Step 4: Add the spaghetti to the pan and remove from the heat, stirring constantly. Add the egg mixture, mix well and serve, adding grated cheese.

TIPS

  • The classic Italian carbonara does not contain cream, and this recipe is very close to the original, if you exclude the type of cheese and cold cuts we choose. Italian carbonara is made with guanciale, which is essentially the cured pork cheek with a lot of fat, and with Pecorino Romano cheese, which is a hard sheep’s cheese, very salty.
  • The cheese is initially soft, but with the drying process it ends up being a hard cheese with a concentrated texture and flavor, which is why they usually rub it over the pasta. Louza is a smoked pork tenderloin with spices.

Do it like the Italians, who never break the spaghetti in two, but rather hold them together over the pot, vertically, and drop them directly into the water.

Add the egg mixture, off the high heat, and stir constantly for 1 minute, so that the egg does not overcook and the spaghetti becomes like an omelet.

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