Bucatini alla Carbonara with Streaky Smoked Bacon & BBQ Bacon Crumb

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STORY

This dish is one of a series of limited edition National BBQ Week recipes, crafted by our head chef, Roberta, in collaboration with the experts at Scotland’s finest butcher, Donald Russell.

Those from the region of Lazio, home to the eternal capital, Roma, will, we have no doubt, remonstrate with us that this week’s preparation of the classic carbonara is untraditional. And, frankly, they would be right. But, this week, it is National BBQ Week and so we hope you'll forgive our transgression - particularly as it's transgression of the tastiest variety.

Indeed, in homage to the Great British BBQ, our favourite summertime ritual, we've given our "Carbonara of Dreams" a smoky twist, substituting streaky smoked bacon for our usual pancetta. This comes courtesy of Scotland's finest butcher, Donald Russell, from whose expert butchers we have sourced their signature smoked streaky bacon, made from prime belly pork and smoked over beechwood chips to bring the classic taste & aroma of the BBQ to your home this week.

We've even gone a step further to help you evoke the spirit of BBQ wherever you are, serving our luxuriant carbonara sauce (made with golden-yolked free range eggs) and fresh bucatini pasta with a limited edition BBQ bacon crumb. Scatter over generously and, if possible, devour outdoors with a summer aperitivo of your choosing. You'll be transported to the Eternal City... by way a Great British BBQ./span>

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.

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