Revealed - Properoni is the secret ingredient in Carbonara

Have you been making it wrong all these years?

Secret recipes are nothing new in the world of culinary delights. Yet, for a whole host of dishes, many would have you believe there is nothing new under the sun. Well, when it comes to the carbonara, the truth is yes and no!

Yes, because Properoni might be deemed the new kid on the block - it’s certainly giving chorizo a run for its money! However, ‘No’ because it's not such a new arrival to our shores.

Those who know its heritage and more importantly it’s wonderfully indulgent smoky flavour profile, will know that its mouth-watering taste is down to a special recipe that has been honed over 150 years and for the past 50 years it has been supplied to the UK’s best loved restaurant chains.

Following time-honoured methods, using only the best cuts of meat, Properoni is pepperoni made properly. Yet, it is so much more than a pizza topping. Its versatility has won awards and fans among leading chefs and food lovers alike, all recognising the supreme taste and flavour.

And nowhere better does Properoni lend itself to enhancing and elevating a dish than in Carbonara.

So on Carbonara Day, our gift to you and your family is to share our unique Properoni recipe…

PREPARATION AND COOKING TIME 

This is a fabulous tasting dish that not only brings out the true flavour of Properoni but elevates Carbonara to another level. With a cooking time of just 15 minutes, the 20 minutes prep is so worth the effort. It’s generous too, this recipe serves 4 people.

INGREDIENTS

• 150g Properoni Original or Hot Paprika Pair
• 100g Mushrooms
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs
• 350g spaghetti or linguine
• 2 plump garlic cloves, peeled and left whole
• 50g unsalted butter
• sea salt and freshly ground black pepper
• parsley

1. Put a large saucepan of water on to boil.

2. Chop in small cubes 150g Properoni Original or Hot Paprika Pair. Slice 100g of mushrooms. Finely grate 50g of pecorino cheese and 50g parmesan and mix these together. Finely cut the two plump garlic cloves.

3. Beat the 2 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

4. Add 1 tsp salt to the boiling water, add 350g spaghetti (or linguine) and when the water comes back to the boil, cook at a constant simmer for 10 minutes or until al dente (just cooked).

5. While the spaghetti (or linguine) is cooking, drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the garlic after few minutes, add mushrooms leaving them to cook for 5 minutes and then add the Properoni, leaving all to cook for just a few minutes.

6. When the pasta is ready, lift it from the water with a pasta fork or tongs and place in the frying pan with the Properoni. Don’t throw the pasta water away yet.

7. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

8. Take the pan of spaghetti (or linguine)  and mushrooms and Properoni off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift-up the spaghetti  (or linguine) so it mixes easily with the egg mixture, which thickens but doesn’t scramble, ensuring everything is coated.

9. Add the remaining pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.

10. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a sprinkling of the remaining cheese, a grating of black pepper and parsley. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

ENJOY!