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The Kitchen

Beef Jerky Pasta Carbonara

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Ingredients

  • 225g dried or fresh pasta (good options are spaghetti, fettucine or linguine)
  • 250ml (1 cup) DJays beef jerky or DJays beef biltong, chopped into small pieces (about 1cm x 1cm)
  • 2 large eggs
  • 125ml (half a cup) grated Parmesan cheese, plus extra for serving
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Freshly ground black pepper, to taste
  • Chopped fresh flat-leafed parsley, to garnish

 

Method

  • Bring a large pot of salted water to the boil. Add pasta and cook according to the package instructions, then drain, reserving around ½ cup (125ml) of the cooking water.
  • Whisk the eggs and grated Parmesan together in a bowl.
  • Heat olive oil in a large skillet or frying pan over medium heat. Then add the minced garlic and sauté for about 30 seconds or until fragrant.
  • Add the chopped beef jerky or beef biltong to the skillet and cook for about 2-3 minutes until slightly crisp. Stir the mixture occasionally to prevent it from burning.
  • Once the beef jerky or biltong has crisped up, reduce the heat to low. Add the cooked pasta to the skillet, toss everything together and remove from the heat.
  • Then quickly add the egg and cheese mixture to the pasta mixture, tossing it continuously so that the pasta is coated evenly. The eggs will cook as a result of the residual heat from the pan and the pasta/jerky mixture and you’ll end up with a delicious creamy sauce.
  • If you think the mixture is too thick, you can always gradually add some of the reserved pasta water to achieve the desired consistency.
  • Season with freshly ground pepper and salt to taste.
  • Put the pasta into a heated serving dish and garnish with a sprinkle of Parmesan cheese and some freshly chopped parsley. (It also tastes just as good straight from the pan!)
  • Serve immediately (with extra Parmesan on the side)

 

This jerky carbonara is delicious on its own or served with a green salad and crusty bread for a heartier meal.  Enjoy!

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