BEN AND ANDY'S CARBONARA
INGREDIENTS (SERVES 4)
1 cup Barilla tagliatelle pasta
4 eggs, soft boiled
2-3 tsp garlic confit
3 tbs creme fraiche
1-2 slices sourdough bread, diced and toasted
handful of parsley, roughly chopped
Hillfarm canola oil
handful of rocket
handful of parmesan, grated
Add the creme fraiche, garlic and a pinch of salt to a mixing bowl and combine. Set aside.
Blitz the toasted sourdough pieces until a crumb is formed and transfer to a roasting tray. Add the parsley, a drizzle of oil and season with salt and pepper. Mix together and set aside.
Cook the pasta in a boiling pot of salted water for 5 minutes. Strain and drizzle with oil. Transfer the pasta to a mixing bowl and slowly mix in the creme fraiche and rocket. Season with salt and pepper.
Serve with the egg and parmesan on top.