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Italian carbonara is one of the classic sauces. Since it's not exactly low in calories, it has unfortunately fallen into disrepute. But low-carb fans don't worry about calories, so we can enjoy carbonara to our hearts' content. The real question is what kind of pasta we should put the sauce on.

We've developed a special kind of gnocchi made with almond flour. In homage to the great jazz/soul musician, we call them "Mandgnocchi". The gnocchi dough consists of almond flour, gluten, 1 egg, 2 tbsp olive oil, and 5-6 EL water. In addition to 1/4 dsp salt, we season it with some freshly-grated nutmeg.

Form the dough into 4 cm long gnocchi and saute them lightly in butter. Careful! Turn the gnocchi often, because almond dough burns easily. When making gnocchi for 4 people, don't put them all into the pan at once or they will break.

While the gnocchi are frying, move on to the carbonara. It's a good idea to make plenty of sauce, since our Mandgnocchi will absorb a lot. Never make the sauce first, since it tastes best when it is very fresh. To begin, saute a finely chopped onion in a pan with a mixture of 50% butter and 50% olive oil. If you want, throw in a clove of garlic. Then add diced boiled ham. Don't let it brown too long, especially if you bought a nice juicy ham.

Everything should go quickly. Mix 3 egg yolks with 300 ml_(1 1/2cup) cream and 100 ml_(1/2 cup) white wine, then add 50-100 g grated Parmesan (depending on how spicy you want the carbonara to be). Add some salt (not too much, since the other ingredients are already salty) and ground pepper. Beat thoroughly with a whisk.

Remove the pan from the burner and put the egg/cream mixture into it. Stir briefly and add the still-hot gnocchi to the sauce. The carbonara will only taste the way it should if the egg does not clot and flake.

Serve immediately!

To make our Mandgnocchi Carbonara a real feast, we recently added Red Beet Carpaccio. The suggestion came from celebrity chef Alexander Herrmann. Peel and halve 2-3 small red beets. Place them in a pot with just enough water to cover them. Add 1/2 dsp salt and 2 dsp horseradish. (If I hadn't tried it, I wouldn't have believed how good the horseradish is. It's Alexander Herrmann's idea; I didn't come up with it myself.) Boil the beets for 30 minutes, until the centers are tender but they still have a bite. Remove the beets and chill them.

Don't pour the cooking water down the drain. With some cream, guar gum, and a bouillon cube it makes a wonderful soup.

Cut the cold beets into thin slices and lay them in a bowl. The vinaigrette marinade for the carpaccio is made with raspberry vinegar, a little Dijon mustard, some lemon juice, and olive oil. Beat this well until it is creamy. Then add a finely chopped onion, a diced apple, and toasted pine nuts.

Pour the vinaigrette over the red beets and let sit in the refrigerator for half an hour. To top it off, beat the milk and sour cream together and spread abundantly on the carpaccio.

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