You cant beat an authentic carbonara, especially when all the ingredients are from our farm. We have small gaggle of geese that patrol the yard like guard dogs, they don’t lay a lot of eggs, just enough for us to want to make the most of them and not let them go to waste. This is a simple, quick and delicious recipe, incorporating the goose eggs. You can easily replace the eggs with hen or duck if you’d rather and it will still be just as delicious. 

Ingredients:

  • 200g spaghetti
  • 4 rashers high welfare streaky bacon chopped into small chunks
  • 1/2 onion finely diced
  • 1 garlic clove roughly chopped
  • 1 free range goose egg yolk or replace with 2 duck egg yolks/3 hen egg yolk
  • Small handful of parsley roughly chopped
  • 40g parmesan finely grated, plus extra to serve
  • Olive oil
  • Salt and pepper

How To Make Goose Egg Carbonara

  1. Start by separating the egg yolk from the white and placing it in a dish with the parmesan and pepper
  2. Put a pan of water on the heat, add some salt and a dash of olive oil to the water and once boiling add the spaghetti
  3. On a medium heat, warm olive oil in a pan and cook the bacon, you don’t want it too crispy. Once cooked, add the onion and garlic and let them both sweat in the juice from the bacon
  4. You want the pasta to be cooked al dente, so it still has a slight bite to it. Before straining, take a cup full of the starchy water out of the pan and set aside
  5. Remove the bacon pan from the heat and toss the pasta through it, quickly followed by the egg, parmesan and the starchy water. Keep adding the water until you are happy with the consistency. It’s important to work quickly here and keep stirring, you don’t want the egg to scramble.
  6. Mix through the chopped parsley and season generously with pepper. Once dished up, sprinkle the extra parmesan on top and finish with a parsley leaf.

Wine pairing by Mike from BinTwo

For the rich, cheesy, ‘bacony’ delight that is Ross’s carbonara I reckon you need a crisp, clean, food-friendly white. Keeping with the Italian vibe, I’ve picked out this cracking little Gavi from Piemonte. It’s ridiculously drinkable so don’t crack it open until you’re ready to eat. Or, if like Ross you enjoy a tipple while you mind your pans, buy two bottles! This wine is available for delivery from BinTwo.