Fagiano (pheasant) Carbonara
Serves 6
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Cook the pasta in lots of boiling salted water. In a heavy pan on medium heat, melt the butter. Put the garlic into the butter and add the bacon and pheasant strips. Cook them for five minutes, and then add the wine. Let this reduce on a very high heat, then add the cream. Reduce the cream by a third, then turn off the heat. Pop the cooked pasta into the pan and add the parmesan and egg yolks. Stir quickly, season and add the parsley.
Serve your fagiano carbonara with a crisp sancerre.
Serve your fagiano carbonara with a crisp sancerre.