Meat + Pasta = Heaven

Every so often, we team up with our friends at Pasta Evangelists to create deliciously moreish recipes. We like working with people who do things properly and they are just that.The very best restaurant quality fresh pasta delivered to your door, and you don't even have to be in to receive it! We know you're all good cooks, so why not try their recipes at home. For a limited-time only, you can enjoy this dish delivered to your door by Pasta Evangelists. Order online at pastaevangelists.com and enjoy 50% off your order with the code GINGERPIG50.

Carbonara with Bigoli, Streaky Bacon, Crackling Crumb & Parmigiano Reggiano




SERVES 3. PREPARATION TIME 20 MINUTES.

INGREDIENTS
• 500g fresh bigoli (or dried pasta of your choice)
For the carbonara sauce
• 4 egg yolks
• 175g single cream
• 85g Parmigiano Reggiano
• 75ml water
• A dash of black pepper
• The Ginger Pig streaky bacon
For the crackling crumb
• 35g breadcrumbs
• 10g The Ginger Pig pork crackling 
• 1 tbsp olive oil
• A dash of salt and pepper to taste

INSTRUCTIONS
1. Put the egg yolks, cream and water into a bowl, finely grate in the Parmigiano Reggiano, season with pepper, then mix well with a fork and put to one side.
2. Pour the creamy liquid into a pot and, while continuously stirring, pasteurize the cream to 82*C. Put in a bowl and set aside.
3. Rub a pan with a little bacon fat and then pan fry your streaky bacon until it starts to crisp up, adding a little water at the end.
4. To make your crackling crumb, crush the crackling in a pestle and mortar, then fry the bread crumbs in a little olive oil. Soak off excess oil and then combine with the crackling, salt and pepper.
5. Your carbonara is best served either with fresh bigoli, or chewy morsels of fresh sedanini, which be cooked in a big pot of generously salted water until al dente. Sprinkle a little Parmigiano Reggiano and lots of cracked black pepper to serve.


For a limited-time only, you can enjoy this dish delivered to your door by Pasta Evangelists. Order online at pastaevangelists.com and enjoy 50% off your order with the code GINGERPIG50.

Short Rib & Barolo Red Wine Ragu with Fresh Mafalde Ribbons




SERVES 3. PREPARATION TIME 30 MINUTES. COOKING TIME 4 HOURS.

INGREDIENTS
• 500g fresh mafalde (or dried long pasta of your choice)
• 200g The Ginger Pig Short Rib Beef
• 2 cloves of garlic, finely chopped
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 3 tsp tomato purée
• A couple of bay leaves
• 50ml beef stock
• 65ml red Barolo wine
• 5 tbsp olive oil
• 50g Parmigiano Reggiano

INSTRUCTIONS
1. Heat the oven to 180C/fan 160C/gas 4.
2. Generously season the beef with salt and pepper. Brown the meat all over in a large casserole dish with a dash of olive oil, making sure to turn it regularly. Transfer to a plate and set aside.
3. In the same dish, gently saute the onions, celery, carrot and garlic until softened, adding a little more oil if you need to.
4. Pour in the wine, bring to a boil and let it bubble, then stir in the tomato purée, bay leaves and the beef stock. Add the beef back to the pan and bring to a simmer.
5. Cover with a lid and put the dish in the oven. Cook for 4 hours until the meat is beautifully tender and starts to fall apart.
6. Take the dish out the oven, and pull the meat into chunks with the back of a spoon, stirring it through the sauce.
7. Your ragu is best served tossed through fresh mafalde ribbons, or another long pasta of your choice. Top with a generous sprinkling of nutty Parmigiano Reggiano.


For a limited-time only, you can enjoy this dish delivered to your door by Pasta Evangelists. Order online at pastaevangelists.com and enjoy 50% off your order with the code GINGERPIG50.