The Swedish Carbonara

500 g Tagliatelle (Want to make your own, use this tasty recipe)

Cheese sauce

100 g grated Västerbottensost cheese®
2 cups cream
1 egg yolk
Salt

Browned nut butter

75 g butter
1 cup coarsely chopped hazelnuts
1 tablespoon light soy sauce

Carbonara

200 g of shiitake (or preferably wild mushrooms according to season)
1 clove of garlic
1 shallot
200 g kale or other fine-leaved cabbage e.g. purple cabbage and black cabbage
150 g of suovas
25 g parsley (about 1 pot)
Butter and canola oil for frying
Salt and black pepper to taste

Cheese sauce

Bring the cream to a boil, pour in the cheese and yolk. Place back on the plate and whisk vigorously about 30 seconds, taste with salt and set aside to serve.

Browned nut butter

Brown the butter in saucepan until golden and smells good, pour in nuts and soy. Do not brown too hard because it will be bitter and taste burnt.

Carbonara

Slice the mushrooms and fry quite hard in oil and butter, chop the onion and garlic and fry with the mushrooms when the mushrooms are almost completely ready. Pick down the cabbage and be sure to remove the stems, and slice the suovas as thinly as possible. Pour everything into the pan, turn around hastily and season with salt and pepper. Pour in the cooked pasta, try to get a few tablespoons of the cooking water into the pan and finish with chopped parsley and taste further if necessary.

Cafeteria

Shallow with the cheese sauce in deep plates, then add the pasta and top with the browned nut butter, a little extra black pepper and grated Västerbotten cheese®.