Beef Jerky Pasta Carbonara

Ingredients

Method

• Bring a large pot of salted water to the boil. Add pasta and cook according to the package instructions, then drain, reserving around ½ cup (125ml) of the cooking water.
• Whisk the eggs and grated Parmesan together in a bowl.
• Heat olive oil in a large skillet or frying pan over medium heat. Then add the minced garlic and sauté for about 30 seconds or until fragrant.
• Add the chopped beef jerky or beef biltong to the skillet and cook for about 2-3 minutes until slightly crisp. Stir the mixture occasionally to prevent it from burning.
• Once the beef jerky or biltong has crisped up, reduce the heat to low. Add the cooked pasta to the skillet, toss everything together and remove from the heat.
• Then quickly add the egg and cheese mixture to the pasta mixture, tossing it continuously so that the pasta is coated evenly. The eggs will cook as a result of the residual heat from the pan and the pasta/jerky mixture and you’ll end up with a delicious creamy sauce.
• If you think the mixture is too thick, you can always gradually add some of the reserved pasta water to achieve the desired consistency.
• Season with freshly ground pepper and salt to taste.
• Put the pasta into a heated serving dish and garnish with a sprinkle of Parmesan cheese and some freshly chopped parsley. (It also tastes just as good straight from the pan!)
• Serve immediately (with extra Parmesan on the side)

This jerky carbonara is delicious on its own or served with a green salad and crusty bread for a heartier meal.  Enjoy!