Pheasant Carbonara
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Serves
4
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.
Ingredients
| Recipe | |
| 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 serve |
| 1 x tbsp | Butter |
the spaghetti following pack instructions
heat the oil in a frying pan and fry the garlic and bacon lardons until crisp
the pheasant strips and fry briefly until it is just cooked through, pheasant is slightly pink compared to chicken
out the garlic clove and discard it
the eggs with the grana padano and some black pepper
a few tablespoons of pasta water to the bacon pan along with the butter, then drain the pasta and add it to the pan
in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta
between four warm bowls and top with more cheese, if you like