Game Meat Monday – PARTRIDGE CARBONARA 

Ben Gilbert, the winner of our Game Week Competition, is now our weekly Game Meat Monday Blogger

 

PARTRIDGE CARBONARA 

This is my take on a classic dish, partridge carbonara.

Approximately 30mins serves 4

  • 300g of partridge
  • 200g of cooking bacon but streaky or pancetta both work
  • 100g Parmesan cheese
  • 50g butter
  • 3 large eggs beaten
  • 50ml double cream
  • 3 cloves of garlic finely chopped
  • 1 banana shallot finely chopped. These are chopped fine because I want the flavours from them but not be able to bite on them.
  • 400g spaghetti
  • Salt and cracked black pepper
  • Chives and red chilli for decoration optional

 

Firstly put a large pot of water on to boil add a teaspoon of salt to the water.

Roughly chop the bacon and dice up the partridge, finely chop the garlic and shallot, finely grate the Parmesan into a bowl, crack and beat the eggs into a bowl with the cream and a good few twists of fresh black pepper add in most of the cheese to the beaten eggs keeping a small amount back for sprinkling over the meal at the end.

Heat the butter in a large frying pan or wok, once melted add in the bacon. 

If you are using dried pasta put the pasta on now. ( if using fresh wait ).

Once the bacon has started to show signs of getting a little colour add in the partridge.

When the partridge is nearly cooked turn down the heat and add in the finely chopped garlic and shallot stirring often to stop the garlic from burning.

If your using fresh pasta put it on now. It’s also time to call people to the table as the dish will come together quickly now.

Remove the pan with the meat from the heat and add the pasta with tongs straight to it don’t worry if a little pasta water goes in the pan (you want this to happen, and don’t discard the pasta water yet either).

Add in the egg mixture and and with the tongs lift up the pasta to combine everything together, witch will thicken very quickly (if it gets too thick then add in a little pasta water to loosen).

Plate up immediately using the tongs/carving fork/chopsticks to twist the pasta incorporating the meat and sauce.

Finish with the remaining Parmesan some finely chopped chives and chilli and a drizzle of olive oil (optional).