Discover how to make the best pheasant carbonara, a twist on the classic, easy, high in protein and 100% full of flavour.
Ingredients
- 300g (101⁄2oz) dried linguini
- 2 tbsp of olive oil
- 1 clove garlic
- 4 pheasant breasts, sliced and diced
- 150ml (5fl oz) Quark
- 100g (31⁄2oz) parmesan, grated
- 2 egg yolks
- salt and pepper
Cooking Time:
Method
- Cooking the pasta in lots of boiling salted water. This gives you 15 minutes or so to do the rest!
- Pour the olive oil in to a large pan, heat and add the garlic (finely chopped) and the sliced/diced pheasant. Cook for 5 minutes.
- Add the Quark. Reduce by a third, then turn off the heat. Pop the cooked pasta into the pan and add the parmesan and egg yolks. Stir quickly and season, add some parsley for a fresh taste.
- Enjoy your tasty pheasant carbonara!
Pheasant Carbonara