Pigs in Blanket Carbonara

Name: Pigs in Blanket Carbonara
Prep time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 150 g dried spaghetti; 1 tbsp. unsalted butter; 10 sage leaves; 15 g dried breadcrumbs; 1/8 tsp. ground mace; 1/8 tsp. ground allspice; 1 tbsp. olive oil; 6 pigs in blankets, sliced; 3 eggs; 30 g Parmigiano Reggiano or Pecorino, finely grated

By Ailsa BurtPublished: 24 November 2021

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The perfect meal for two, AND it's on the table in half an hour, this festive dish is a definite dinner winner.

Love carbonara? Try our Carbonara Mac 'n' Cheese.

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Yields:

Prep Time:

10 mins

Total Time:

30 mins

Ingredients

150 g
dried spaghetti
1 Tbsp.
unsalted butter
10
sage leaves
15 g
dried breadcrumbs
1/8 tsp.
ground mace
1/8 tsp.
ground allspice
1 Tbsp.
olive oil
6
pigs in blankets, sliced
3
eggs
30 g
Parmigiano Reggiano or Pecorino, finely grated

Directions

1. Step 1Cook the spaghetti according to packet instructions until al dente and reserve a large mugful of pasta water before draining thoroughly. In a large pan, heat the butter over a medium heat. Add the sage leaves and cook for two to three mins, flipping once, until crispy. Remove to a plate and add the breadcrumbs, mace and allspice to the pan. Toast for a few mins until fragrant and transfer to a bowl.
2. Step 2In the pan, heat the oil over medium heat. Add the pigs in blankets and fry, five to six mins until golden. Meanwhile, in a bowl, combine 1 whole egg and 2 egg yolks with the parmigiano reggiano and 75ml of the reserved pasta water. Season well with pepper and a pinch of salt. Switch the heat off and add the cooked spaghetti. Leave for a minute and then pour over the egg mixture and leave for a minute, before stirring in to coat completely. If a little dry, add a bit more of the pasta water.
3. Step 3Divide between your plates and top with the spiced breadcrumbs and crispy sage.