100g of The Baker’s Pig oak smoked streaky bacon
1 pack of The Baker’s Pig coppa (choice of 4 flavours)
1 Green onion
2 organic eggs
50 g Percorino or parmigiana cheese*
75g chestnut mushrooms
250g Tagliatelle or other ribbon type pasta**
1-2 tbs Extra virgin olive oil
Black pepper and sea salt (if required)
Gluten free pasta** (GF option)
Lacto-free or alternative dairy*
Carbonara with Oak Smoked Bacon & Coppa
Prep: 10 Cook: 15 Total: 25
Put the eggs into a bowl, grate in 2/3 of the Cheese, add the cream, season with pepper, then mix well with a fork and put to one side.
Put the tagliatelle into a large pan of boiling water and cook until just ready. (Al dente)
Meanwhile, add the oil to a frying pan and cook the onion over a medium heat until it turns translucent. Next add the bacon pieces, stir and fry for a minute or two until the bacon starts to brown slightly. Add the sliced mushrooms and sauté until soft. Tear up pieces of coppa and stir through.
Quickly drain the tagliatelle and place it back in the pan . Pour in the egg mixture and toss with a pasta fork to coat all the pasta. The egg mixture will cook with the heat of the pasta. Add the onion and coppa mixture.
Serve immediately with grated Pecorino cheese and a twist of freshly ground black pepper.
~Substitute our fennel and black peppercorn salami to spice things up a bit.