

main
Smoky Bacon and Samphire Carbonara
Info
A spring‑time twist on classic spaghetti carbonara: smoky bacon and Bart Smoked Garlic Paste add depth, while bright, briny samphire brings a vibrant salty pop. Ready in just 20 minutes this dish is perfect for refreshing your week‑night dinner routine.Ingredients
Method
Ingredients
- 200 g spaghetti (or linguine)
- 90 g samphire, tough tips trimmed
- 125 g smoked streaky bacon, diced
- 2 large or 3 small free‑range egg yolks
- 30 g Pecorino Romano (or Parmigiano), finely grated + extra to serve
- 2 tsp Bart smoked garlic paste
- A few twists of Bart Bristol Five Blend Peppercorns
Method
1. Start by making the sauce. In a small bowl, whisk together the egg yolks, grated Pecorino and a generous grind of pepper. Set aside.
2. Bring a large pan of salted water to the boil. Cook the spaghetti for 1 minute less than packet instructions, adding in the samphire for the final 60 seconds.
3. Meanwhile, heat a large frying pan over medium heat. Add the diced smoked bacon and fry until crisp and the fat has rendered, about 5 minutes. Add in the Smoked Garlic paste and fry for a final minute.
4. Remove the pan from the heat and lift the pasta and samphire straight into the pan with the bacon. Toss for 30 seconds to cool slightly. Add a few splashes of water to the sauce and mix well before pouring over the pasta. Toss well to coat, adding extra pasta water if necessary to create a perfectly glossy sauce.
5. Plate immediately, grating over more Pecorino and a twist of pepper.
Comments
There are currently no comments on this post.
Be the first to leave a comment!
