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Pheasant Carbonara

  • May 7
  • 1 min read

This carbonara is a warming and satisfying dish, made even more delicious with a generous sprinkle of Parmesan cheese on top. It follows the classic preparation, resulting in a dry carbonara where the meat takes the spotlight as the centrepiece. With each bite, you’ll experience the rich flavors of the dish, making it a perfect choice for a comforting meal.


Prep: 10 mins | Cook Time: 20 mins | Serves: 4


Pheasant Carbonara

INGREDIENTS

  • 1 x pack spaghetti

  • 1 x tbsp olive oil

  • 1 x garlic clove, halved

  • 100g bacon lardons

  • 2 x eggs

  • 2 x pheasant breast, cut into strips

  • 100g grana padano, finely grated, plus extra to serve

  • 1 x tbsp butter

METHOD


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

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