Smoked pork neck fettuccine carbonara

By Drum Digital
24 April 2019
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Serves 4 | Preparation: 10 Min | Cooking: 15 Min

An indulgent classic, this #JustDelicious family favourite is now packed with #JustDelicious smokey flavour!

Ingredients

1 pack of Eskort Smoked Pork Neck Steaks, cubed

400g uncooked fettuccine pasta

4l (16c) water

45ml (3T) coarse salt

4 large eggs

black pepper

100g parmesan cheese, finely grated

2 garlic cloves, peeled and finely chopped

30ml (2T) olive oil

60ml (¼c) butter

 

Method

  • In a large pot, bring the water to a rolling boil and add salt.
  • Add the pasta and stir gently. Return to a boil and cook for 8-12 minutes, stirring occasionally or until al dente (cooked but firm to the bite). Remove from the heat.
  • Save a cup of the pasta water for later use, then drain the pasta (do not rinse with cold
  • water) and return to the stove off the heat.
  • Whisk the eggs, black pepper and parmesan cheese together and set aside.
  • In a large frying pan over moderate heat, fry the garlic and pork neck in olive oil until cooked. Add the butter to the pan and cook for a further 5 minutes.
  • Using a pasta ladle, add the pasta to the pan, toss to combine and remove from the heat.
  • Working quickly, pour in the egg mixture and toss to combine.
  • Add half a cup of the pasta water to the pan and toss again. If required, add the rest of the
  • water one tablespoon at a time and toss until the desired consistency is reached.
  • Ladle a portion of pasta into a bowl and serve topped with grated parmesan and black pepper.

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