Yorkshire “Carbonara”
I spent my birthday in Rome and fell in love with the simplicity and quality of authentic Pasta dishes, especially real carbonara.
Having some black pudding that needed using, I thought I’d put a Yorkshire twist on the classic and it worked superbly 👌
Yorkshire “Carbonara”
I spent my birthday in Rome and fell in love with the simplicity and quality of authentic Pasta dishes, especially real carbonara.
Having some black pudding that needed using, I thought I’d put a Yorkshire twist on the classic and it worked superbly 👌
Open in Cookpad AppSteps
- 1
Boil the spaghetti in plenty of salted water until al dente
- 2
Finely dice the bacon and add to a pan with a little olive oil. Fry for a couple of minutes on a high heat before adding chopped garlic
- 3
After a couple more minutes add the roughly chopped black pudding and fry until crispy
- 4
Grate most of the cheese and mix with the egg in a large mixing bowl
- 5
When the spaghetti is cooked, drain, reserving some water and add to the black pudding; tossing in the oil and add a couple of tablespoons of the pasta water
- 6
Tip the spaghetti mix into the egg mix and stir thoroughly, ensuring all the pasta is coated- the residual heat will cook the egg and melt the cheese
- 7
Serve and top with the remaining Parmesan- bellissimo!!!
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