Grouse Carbonara
Elevate your pasta night with this luxurious Grouse Carbonara, a refined twist on the classic Italian favorite. Tender grouse breast fillets are pan-seared to perfection and paired with crispy pancetta, creating a rich, savory flavor profile that pairs beautifully with the creamy egg yolk and Parmesan sauce. Silky spaghetti is the perfect vehicle for this indulgent dish, while a hint of garlic and a garnish of fresh parsley add layers of freshness and complexity. Ready in just 40 minutes, this stunning recipe is ideal for gourmet entertaining or treating yourself to an exquisite weeknight meal. Impress your guests or satisfy your culinary cravings with this unique blend of game meat and traditional carbonara sophistication.
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Recipe Information
Ingredients
- 400 g Spaghetti
- 2 Grouse breast fillets
- 2 tbsp Olive oil
- 4 Egg yolks
- 80 g Grated Parmesan cheese
- 2 Garlic cloves
- 100 g Pancetta
- to taste Salt
- to taste Black pepper, freshly ground
- to garnish Fresh parsley, finely chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, prepare the grouse. Pat the grouse fillets dry with paper towels and season lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the grouse fillets and cook for about 3-4 minutes on each side, or until golden brown and just cooked through. Remove the grouse from the skillet and let rest on a cutting board. Once cool, slice into thin strips.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the pancetta for 3-4 minutes, or until crispy. Add the minced garlic and stir for about 30 seconds, being careful not to burn it. Remove the skillet from heat.
In a medium bowl, whisk together the egg yolks and grated Parmesan cheese until smooth. Add a few tablespoons of the reserved pasta water to temper the eggs and create a creamy consistency.
Return the skillet with the pancetta to low heat. Add the cooked spaghetti to the skillet and toss to coat. Slowly pour the egg and cheese mixture over the pasta, stirring continuously to create a silky sauce. Add small amounts of the reserved pasta water as needed to adjust the consistency.
Add the sliced grouse to the skillet and gently toss to combine. Season with additional salt and freshly ground black pepper to taste.
Serve immediately, garnished with fresh parsley if desired, and enjoy this elevated take on carbonara!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.7 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 260 mg | 20% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
