Grouse Carbonara

Elevate your pasta night with this luxurious Grouse Carbonara, a refined twist on the classic Italian favorite. Tender grouse breast fillets are pan-seared to perfection and paired with crispy pancetta, creating a rich, savory flavor profile that pairs beautifully with the creamy egg yolk and Parmesan sauce. Silky spaghetti is the perfect vehicle for this indulgent dish, while a hint of garlic and a garnish of fresh parsley add layers of freshness and complexity. Ready in just 40 minutes, this stunning recipe is ideal for gourmet entertaining or treating yourself to an exquisite weeknight meal. Impress your guests or satisfy your culinary cravings with this unique blend of game meat and traditional carbonara sophistication.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 g Spaghetti
• 2 Grouse breast fillets
• 2 tbsp Olive oil
• 4 Egg yolks
• 80 g Grated Parmesan cheese
• 2 Garlic cloves
• 100 g Pancetta
• 0 to taste Salt
• 0 to taste Black pepper, freshly ground
• 0 to garnish Fresh parsley, finely chopped (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

Step 2

While the pasta cooks, prepare the grouse. Pat the grouse fillets dry with paper towels and season lightly with salt and pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the grouse fillets and cook for about 3-4 minutes on each side, or until golden brown and just cooked through. Remove the grouse from the skillet and let rest on a cutting board. Once cool, slice into thin strips.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Sauté the pancetta for 3-4 minutes, or until crispy. Add the minced garlic and stir for about 30 seconds, being careful not to burn it. Remove the skillet from heat.

Step 5

In a medium bowl, whisk together the egg yolks and grated Parmesan cheese until smooth. Add a few tablespoons of the reserved pasta water to temper the eggs and create a creamy consistency.

Step 6

Return the skillet with the pancetta to low heat. Add the cooked spaghetti to the skillet and toss to coat. Slowly pour the egg and cheese mixture over the pasta, stirring continuously to create a silky sauce. Add small amounts of the reserved pasta water as needed to adjust the consistency.

Step 7

Add the sliced grouse to the skillet and gently toss to combine. Season with additional salt and freshly ground black pepper to taste.

Step 8

Serve immediately, garnished with fresh parsley if desired, and enjoy this elevated take on carbonara!

Nutrition Facts

Serving size	891.5 grams (891.5g)

Amount per serving	% Daily Value*
Calories	2204

Total Fat 122.70g	157%
Saturated Fat 45.70g	229%
Polyunsaturated Fat 2.70g
Cholesterol 1085mg	362%
Sodium 5484mg	238%
Total Carbohydrate 129.40g	47%
Dietary Fiber 8.10g	29%
Total Sugars 4.10g
Protein 148.00g	296%

Vitamin D 73IU	366%
Calcium 1059mg	81%
Iron 14mg	79%
Potassium 1274mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 26.7%

Carbs: 23.4%