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Smoky Bacon and Samphire Carbonara
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.
Method
- Start by making the sauce. In a small bowl, whisk together the egg yolks, grated Pecorino and a generous grind of pepper. Set aside.
- 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.
- 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.
- 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.
- Plate immediately, grating over more Pecorino and a twist of pepper.
