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Smoked Pork Neck Fettuccine Carbonara
Smoked Pork Neck Fettuccine Carbonara

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

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Serves: 4

Ingredients:

 

1 pack

Eskort Smoked Pork Neck Steaks, cubed

400 g

fettuccine pasta

4 L

water

45 ml (3 T)

coarse salt, for the water

100 g

Parmesan cheese, finely grated

4

large eggs

2 cloves

garlic, peeled and finely chopped

65 ml (¼ C)

butter

 

black pepper to taste

30 ml (2 T)

olive oil

Method:

  • In a large pot, bring the water to a rolling boil and add salt.

  • Add the pasta to the water and stir gently.

  • Return to a boil and cook for 8 - 12 minutes, stirring occasionally, or until al dente.

  • Once the pasta is cooked 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.

  • While the pasta is cooking, whisk the eggs, black pepper and parmesan cheese together and set aside.

  • In a large frying pan over a moderate heat, fry the garlic and pork neck in olive oil until the pork is cooked, then add butter to the pan and cook for a further 5 minutes.

  • Using a pasta ladle, add the pasta into 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 pasta water to the pan and toss again. If required, add the rest of the pasta water one tablespoon at a time and toss until desired consistency is reached.

Serving

  • Ladle a portion of the pasta into a bowl and top with grated parmesan followed by black pepper, to taste.

 
Recipe Meal Types: - 30 Minute Meals - Pasta - Lunch - Dinner - Entertaining
The following product can be used with this recipe:
Eskort Premium Select Smoked Pork Neck Steaks

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