We liked this one so much we thought we would share it with you; ideal mix of carbs, protein and fat. Taken from Men’s Healthmagazine January/February; recipe by Richard Bertinet, author of Cook in a Class of your Own.
250gms of Helen Browning’s organic bacon
500gms spaghetti pasta
8 egg yolks
100gms Parmesan grated
Cook the spaghetti as per instructions on the pack; spin it around with a fork to ensure it doesn’t stick together
Mix the egg yolks, cream and Parmesan in a bowl.
Chop the bacon and fry it until crispy, then drain it on kitchen paper.
When the pasta is cooked, drain it and return to the pan.
Set the pan to a low heat, add the crispy bacon and egg mixture and toss for 30 seconds or so.
The residual heat from the bacon and pasta will cook the eggs – just keep your tossing time to a minimum so they don’t scramble.
Native Breeds and Helen Browning’s have been working together for five years on a customer / supplier basis. The key interests of both businesses during this time, has been applying organic sustainable agriculture to meat production and charcuterie and we are very pleased to announce ...
Delighted that our organic Corned Beef is being applauded across the land. 5* reviews with Abel and Cole and a Silver award at British Charcuterie Live!
We’re now combining everything—the pigs, the cows and calves, the landscapes, the wildlife—deer, owls, badgers, flora and fauna generally, although not all of it appears on cue. Our colleague James Andrews, expert at wildlife photography among other skills, will lead the ‘Safari’ tours, in the red land rover