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Smoked Reindeer Carbonara with Pecorino Cream
Course: AperitivesCuisine: InternationalDifficulty: EasyServings
3-4
servingsCalories
295
kcalIngredients
Pokka Cold-Smoked Ground Reindeer – 240g
300 g pappardelle or fettuccine pasta (10.5 oz)
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
Salt and freshly ground black pepper, to taste
4 dl heavy cream (1 2/3 cups)
1 1/2 cups grated Pecorino Romano cheese
2 eggs
Directions
- Cook Pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Make Egg Mixture: Beat eggs in a bowl, then mix in black pepper and grated Pecorino Romano (reserve a handful for garnish). Stir in the cream if a silkier texture is desired.
- Prepare Reindeer: In a sauté pan, heat olive oil and butter. Add the smoked reindeer and cook for 2–3 minutes. Add the drained pasta and sauté together for another 2 minutes.
- Combine and Serve: Remove from heat. Quickly mix in the egg-cheese mixture until it coats the pasta evenly without scrambling. Plate immediately and sprinkle with reserved Pecorino.
Nutritional Information (per 100 g)
- – Calories: 295 kcal
– Total Fat: 17 g
– Saturated Fat: 8 g
– Carbohydrates: 21 g
– Sugars: 2 g
– Protein: 14 g
– Fiber: 1.2 g
– Sodium: 410 mg
– Key Vitamins: B12, A, D
