Tom Sellers takes the Roman classic and gives it a decidedly British accent.
His “English carbonara” swaps pecorino for the nutty tang of Old Winchester, while Cacklebean eggs and pepper dulse – a briny, umami-rich seaweed – add depth and intrigue.
It’s a dish that feels familiar yet fresh, simple but smart. The secret? Timing. Stirring in the egg mix off the heat is the difference between silky sauce and scrambled regret.
“English carbonara” – Cacklebean eggs, Old Winchester and pepper dulse
Serves: 4
Ingredients:
240g spaghetti pasta
200ml egg mix
6g black pepper
10g Old Winchester cheese
10g pepper dulse seaweed (available at Waitrose or well-stocked grocery stores)
150g pancetta or smoked bacon
For the egg mix:
1 whole egg
5 egg yolks
50ml double cream
70g Old Winchester cheese
2g black pepper
2g salt
Method:
1. To make the egg mix place everything in a blender and blend until smooth.
2. Get a large pot of seasoned water and bring to the boil.
3. Start to cook your pasta.
4. In a separate pan fry some pancetta until golden then add some pepper dulse.
5. Add your cooked pasta and pull the pan off the heat and add your egg mix and mix together. Very important the pan is not too hot at this point, or you will end up with scrambled eggs.
6. Serve and grate a healthy amount of Old Winchester cheese over the top.
