Pheasant Carbonara


Prep Time
10 mins

Cook Time
20 mins

This carbonara is the perfect warming dish topped with parmesan. This is the classically dry carbonara so the meat becomes the center of the dish.


Serving 4
1 x Pack spaghetti
1 x tbsp Olive oil
1 x Garlic clove, halved
100g x Bacon lardons
2 x Eggs
2 x Pheasant breast, cut into strips
100g x Grana Padano, finely grated, plus extra to serveĀ 
1 x tbsp Butter

1. Cook

the spaghetti following pack instructions

2. Meanwhile

heat the oil in a frying pan and fry the garlic and bacon lardons until crisp

3. Add

the pheasant strips and fry briefly until it is just cooked through, pheasant is slightly pink compared to chicken

4. Spoon

out the garlic clove and discard it

5. Beat

the eggs with the grana padano and some black pepper

6. Add

a few tablespoons of pasta water to the bacon pan along with the butter, then drain the pasta and add it to the pan

7. Pour

in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta

8. Split

between four warm bowls and top with more cheese, if you like