One of the world’s most famous pasta dishes gets a hit of festive cheer with the introduction of one of the best things about Christmas dinner. What’s not to like about this pigs in blankets carbonara?
Loved this? Try our equally delicious orzo carbonara.
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Ingredients
- 10-12 mini pigs in blankets
- 150g spaghetti
- 1 medium egg, plus 1 medium egg yolk
- 60g parmesan, finely grated, plus extra to serve
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Method
- Heat the oven to 200°C/180°C fan/gas 6 and bring a medium pan of heavily salted water to the boil. Put the pigs in blankets in an oven dish and roast for 10 minutes or until browned and the bacon is crisp. At the same time, cook the spaghetti in the boiling water for 8-10 minutes or until al dente, stirring occasionally.
- In a large heatproof bowl, whisk the egg and yolk with the grated parmesan and lots of black pepper. Use tongs to lift the cooked spaghetti out of the water and into the bowl with the egg. Add a splash of the pasta water, sit the bowl on top of the pasta cooking pan and turn the heat to low (don’t let the bowl touch the water).
- Add the cooked pigs in blankets to the bowl along with any fat from the tray, then stir with the tongs to combine. Keep stirring for a few minutes until the mixture emulsifies, thickens and coats the pasta. Add a little more pasta water
from the pan below if you need to. Divide between bowls and finish with more parmesan and freshly ground black pepper.
Nutrition
- 778kcals Calories
- 44g (19g saturated) Fat
- 41g Protein
- 53g (2.4g sugars) Carbs
- 3.3g Fibre
- 2.3g Salt
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