Pheasant Carbonara
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.
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