PARTNERS
WILD BOAR SPAGHETTI CARBONARA
Ingredients
G 450 wild boar bacon, pancetta or guanciale
G 450 spaghetti
G 75 grated parmesan plus more for finishing
G 75 grated pecorino
G 6 cracked black pepper
mL 240 pasta water reserved
3 whole eggs
3 egg yolks
1 minced small shallot
2 sliced green onions
2 minced cloves garlic
Salt to taste
Preparation
- Cut the wild boar bacon into 1-2 cm cubes and sauté in a skillet over high heat. Cook until the edges are golden brown but not completely crispy.
- Add the shallot and garlic and sauté for another 2’ and turn off. Add the spaghetti to a pot of salted boiling water and cook to al dente. Reserve 240 ml of the water.
- Mix the egg with a pinch of salt and the pepper and half of the cheese. Add the pasta water to the pan with the pasta and turn on low heat. When ⅔ of the water has evaporated, turn off the heat and add the beaten egg, stir, or toss together with the bacon.
- Add the rest of the cheese and continue to stir.
- Distribute on plates, grate more Parmesan cheese and garnish with sliced green onions.
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ChefMichael Hunter
Wine CouplingCesanese del Piglio DOCG
Other Info Kcal 1078* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
