Apparently, 6th April is World Carbonara Day, and I've just finished reading this wonderful article by Manuela Spinelli of Eurotoques Ireland on the heart pounding merits of a good classic carbonara, and also reminding us that the principle of Italian cuisine is "generally three ingredients that marry together and become a paradise of flavours." I shudder to think what Manuela would say to me on spying the mushrooms I love to put in my carbonara, along with parsley and the wrong kind of pork and cheese.
Apparently, 6th April is World Carbonara Day, and I’ve just finished reading this wonderful article by Manuela Spinelli of Eurotoques Ireland on the heart pounding merits of a good classic carbonara, and also reminding us that the principle of Italian cuisine is “generally three ingredients that marry together and become a paradise of flavours.” I shudder to think what Manuela would say to me on spying the mushrooms I love to put in my carbonara, along with parsley and the wrong kind of pork and cheese.
But as much as my Carbonara a la Anglaise may be derided for tearing up the Italian cuisine rule book, I feel quietly confident that the recipe below for a very un-Carbonara-like-Carbonara would warm the cockles of your heart all the same. Just like the real Italian classic, it has three primary flavours, but that aside, this would probably have Italians the world over rolling their eyes at my incredulity and arrogance, while also unable to deny the glorious flavour triumvirate that is Squash, Sage and Pork.
In these times of Covid-19, when more than ever nothing should be going to waste in the kitchen, this recipe was born from the necessity to use up a couple of sausages and half a butternut squash. There is also sage, one of my favourite herbs for chilly days, a gentle hit of chili, garlic (because: well, garlic…!), and some lemon to freshen the whole thing up. It’s a surprisingly easy dish to make, but apologise to the evening’s pot-washer in advance as it definitely isn’t a one-pot wonder!
Top Tip! This dish will feed two people with plenty of left over sauce. This sauce can be thinned out a little the next day and heated up, drizzled with some chili oil and crème fraiche and served up with some thick crusty bread for a hearty soup for one the following day!
Ingredients:
Method:
Enjoy with a chilled, crisp white wine!
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