Smoked reindeer carbonara with pecorino

Instructions

1. 1

   Boil the pasta in well-salted water until al dente, then drain it and keep it to one side.

2. 2

   Beat the eggs in a bowl with plenty of black pepper and the grated pecorino, holding back a handful of cheese for the table. Stir in the cream for a silkier sauce.

3. 3

   Heat the olive oil and butter in a sauté pan and cook the smoked reindeer 2–3 minutes. Add the drained pasta and toss it together for another 2 minutes.

4. 4

   Take the pan off the heat before you add the egg mixture, then stir quickly so it coats the pasta in a glossy sauce rather than scrambling. Serve at once with the reserved pecorino.