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Serves
US | Metric
Ingredients
  • 350 g Linguini
  • 200 g Smoked Pancetta (or smoked bacon lardons), cubed into small pieces
  • 4 Garlic Cloves, crushed
  • 1 tsp Black Pepper
  • 100 g Pecorino
  • 1 Large Egg
  • 3 Egg Yolks
  • 1 tsp Smoked Paprika
  • 50 g Butter
  • 150 g Wild Garlic
  • 1 tbsp Truffle Oil
  • Extra Truffle Oil/Extra Virgin, for finishing
Wild Garlic Carbonara Wild Garlic Carbonara

Wild Garlic Carbonara

Throwing a little twist on the classic Carbonara with Wild Garlic and smokey paprika! The easiest, most delicious quick cook. Perfect after a few bevvies in the park...which is exactly what I did yesterday!

Prep 5 minutes
Total 20 minutes
  1. Begin by putting a large saucepan of salted water onto boil.
  2. In a bowl, combine the whole egg, egg yolks and pecorino and whisk to mix into a thick sauce, pour in 1 tbsp of truffle oil and whisk again making sure it has combined well. Set aside for later.
  3. When the saucepan of water is boiling, place in the pasta and cook until al dente. Whilst that is cooking you can get on with the pancetta.
  4. In a separate wide frying pan on a medium heat, place in the butter and melt until frothing then add in the pancetta and garlic, fry until most of the moisture has evaporated so the pancetta is crispy and the garlic is smelling fragrant.
  5. Add in the smoked paprika, black pepper and the wild garlic leaves (leave them whole) stir well to mix the paprika into the pancetta, the wild garlic will begin to wilt quite quickly. Turn the heat down to low.
  6. When the pasta is al dente, drain and retain some of the starchy water. Turn the heat off the pancetta mix and add the hot linguini into the pan, give it a mix then quickly add in the egg mixture. Toss well so the sauce begins to coat the pasta, add in a splash of the pasta water to help loosen - this will also help the sauce become lovely and glossy.
  7. Add in an extra grating of pecorino (optional) and serve immediately in shallow bowls, finish with an extra drizzle of truffle oil and get stuck in!
Wild Garlic Carbonara Wild Garlic Carbonara

Wild Garlic Carbonara

Throwing a little twist on the classic Carbonara with Wild Garlic and smokey paprika! The easiest, most delicious quick cook. Perfect after a few bevvies in the park...which is exactly what I did yesterday!

favorite
print
rate
Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 350 g Linguini
  • 200 g Smoked Pancetta (or smoked bacon lardons), cubed into small pieces
  • 4 Garlic Cloves, crushed
  • 1 tsp Black Pepper
  • 100 g Pecorino
  • 1 Large Egg
  • 3 Egg Yolks
  • 1 tsp Smoked Paprika
  • 50 g Butter
  • 150 g Wild Garlic
  • 1 tbsp Truffle Oil
  • Extra Truffle Oil/Extra Virgin, for finishing

  1. Begin by putting a large saucepan of salted water onto boil.
  2. In a bowl, combine the whole egg, egg yolks and pecorino and whisk to mix into a thick sauce, pour in 1 tbsp of truffle oil and whisk again making sure it has combined well. Set aside for later.
  3. When the saucepan of water is boiling, place in the pasta and cook until al dente. Whilst that is cooking you can get on with the pancetta.
  4. In a separate wide frying pan on a medium heat, place in the butter and melt until frothing then add in the pancetta and garlic, fry until most of the moisture has evaporated so the pancetta is crispy and the garlic is smelling fragrant.
  5. Add in the smoked paprika, black pepper and the wild garlic leaves (leave them whole) stir well to mix the paprika into the pancetta, the wild garlic will begin to wilt quite quickly. Turn the heat down to low.
  6. When the pasta is al dente, drain and retain some of the starchy water. Turn the heat off the pancetta mix and add the hot linguini into the pan, give it a mix then quickly add in the egg mixture. Toss well so the sauce begins to coat the pasta, add in a splash of the pasta water to help loosen - this will also help the sauce become lovely and glossy.
  7. Add in an extra grating of pecorino (optional) and serve immediately in shallow bowls, finish with an extra drizzle of truffle oil and get stuck in!