Bacon Carbonara is a great classic pasta dish. To give it a twist we've added crispy pieces of Black Pudding sprinkled on top, which compliments our Wiltshire streaky bacon beautifully with the rich creamy cheese sauce.
- 5 rashers of Dry Cure Wiltshire Streaky Bacon
- 2 egg yolks
- 100ml double cream
- 1 lemon
- A handful of parsley,chopped
- Black pepper and salt
- Fresh Parmesan
- 2 slices of Black pudding
- 250gm Spaghetti
Boil the pasta according to the instructions on the packet. In the meantime, chop up the bacon and get it sizzling over a medium heat. You shouldn't need to add any oil because our streaky bacon is already nicely fatty, but add a splash if it looks too dry.
Make the cheese sauce by beating together the two egg yolks and the cream and then add a handful of freshly grated Parmigiano-Reggiano, or Parmesan cheese which is a hard, granular cheese. Add the fresh chopped parsley and a little grated lemon zest and mix again. Season with a pinch of salt and plenty of black pepper.
By now the pasta should be nearly done. Roughly chop the black pudding (don't make the pieces too small) and fry in a little oil until it starts to crisp up.
When the pasta is ready, drain and return to the hot pan. Add the prepared sauce with the pasta and bacon. The idea is that the heat of the pan and the spaghetti starts to thicken the sauce.
Finally serve the pasta with the crispy black pudding sprinkled on top and an extra sprinkle of fresh parsley and Parmesan.