olive oil Archives

Vegan recipes

Venison frikkadel rice bowl

30 minutes

Organic spaghetti enrobed in mascarpone and gorgonzola carbonara

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

12 rashers of streaky bacon
1 T olive oil
2 cloves garlic, crushed
400 g organic spaghetti
150 g mascarpone
100 g Gorgonzola
1 free-range egg yolk
100 g croutons
sea salt and freshly ground
black pepper

Method

Slice the rashers of bacon into strips and pan-fry in olive oil until crisp. Add the garlic and set aside.
Cook the spaghetti in fast-boiling water until al dente and drain.
Spoon the mascarpone into the saucepan with the bacon and melt over a medium heat. Crumble the Gorgonzola into the saucepan and stir until a silky texture is achieved.
Stir in the egg yolk and quickly add the cooked pasta.
Toss through until combined. Top with croutons and season to taste.

Cook’s note: Eat immediately – this dish tastes best piping hot.

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Venison frikkadel rice bowl

Organic spaghetti enrobed in mascarpone and gorgonzola carbonara

Organic spaghetti enrobed in mascarpone and gorgonzola carbonara

Ingredients

Method