Pasta Carbonara with Wild Boar
Wild boar can be found in certain areas of the world, including parts of Europe, Asia, and North America. They are considered an invasive species in many areas and are often hunted to manage their population.
If you’re looking to purchase wild boar meat, you can check with your local butcher or specialty meat store. Some online retailers also offer wild boar meat for sale, but it’s important to ensure that the meat has been properly sourced and handled to ensure safety and quality. It’s also worth noting that wild boar meat can be quite expensive, so be prepared to pay a premium price for this specialty meat.
- 1 pound spaghetti
- 4 ounces wild boar bacon, diced
- 3 large eggs
- 1 cup freshly grated parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta, reserving 1 cup of the pasta cooking water.
- In a large skillet, cook the diced wild boar bacon over medium heat until crispy and browned. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
- In a small bowl, whisk together the eggs, parmesan cheese, minced garlic, red pepper flakes (if using), salt, and black pepper.
- Add the cooked spaghetti to the skillet with the bacon and toss to combine.
- Remove the skillet from the heat and pour the egg mixture over the spaghetti, tossing quickly to coat the pasta evenly. The residual heat will cook the eggs and create a creamy sauce.
- If the pasta appears dry, add a small amount of the reserved pasta cooking water to loosen the sauce.
- Serve the pasta carbonara hot, garnished with chopped parsley (if desired).