Skip to main content

Stuffing Ball Carbonara


Stuffing Ball Carbonara

This was always going to be a bit of an experiment because I didn't know if my coarse stuffing would hold together in small balls.... thankfully (after a short stay in the fridge and a little prayer) they did!

The stuffing, a lovely walnut, cranberry and smoked bacon one, had been sat in my freezer since before Christmas and was crying out to be eaten. So, whilst rifling through my freezer and cupboards last Sunday preparing my weekly meal plan I conjured up the idea for this recipe.

Due to the richness of the stuffing, I lightened the sauce by adding the grated zest of 1 small lemon to the egg mixture. I also reserved about 4 TBSP of the pasta cooking water in order to give the sauce a glossy finish -you just throw it back into the drained pasta at the same time as the egg mixture.

I'm also on the lookout for photography tips, specifically shooting in low light - if anyone can help I would be most grateful! I'm just counting down the days until the clocks change so shooting food in the evenings becomes easier.

print recipe

Stuffing Ball Carbonara
A new way to use up that Christmas stuffing
Ingredients
  • 250g Spaghetti
  • 100g Stuffing, rolled into little balls and left to set in the fridge for 30 minutes
  • 2 Eggs, beaten
  • 2 handfuls of grated Parmesan
  • 1 Lemon, zested
  • Parsley to garnish
Instructions
Step 1: Cook spaghetti according to instructions and whilst its cooking, fry off the stuffing balls in a little oil in a large frying pan. When the stuffing balls are cooked through remove the pan from the heat.Step 2: Beat together the eggs, lemon zest and Parmesan in a jug.Step 3: Drain the pasta (remembering to reserve about 4 TBSP of cooking water) then tip into the frying pan with the stuffing balls. Pour in the egg mixture and cooking water and gently toss until combined.Step 4: Serve sprinkled with chopped parsley and extra Parmesan.
Details
Prep time: Cook time: Total time: Yield: 2

Comments

  1. I love what you've done here - I recently topped a pie with Aunt Bessies stuffing balls to use them up...never thought of putting them in pasta!

    ReplyDelete
  2. Totally YUMMY..I love it..Delicious.

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

    ReplyDelete
  3. I absolutely love what you've done here! A great twist on a classic - I'm sure my family will love this next time there's some leftover pork stuffing!

    As for lighting, I'm afriad I've taken to holding a bright white lamp in line with my eyes pointed towards the food haha! I do look a bit funny! Though it's working for now :)

    ReplyDelete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…

Golden Syrup and Oat Cookies

My Mum used to make these moreish buttery cookies all the time and they bring back great childhood memories of licking the syrup spoon clean. They take less than 10 minutes to make and 10 minutes in the oven so they are super speedy for busy days...and most importantly the kids love them.


GOLDEN SYRUP AND OAT COOKIES



print recipe
Golden Syrup and Oat Cookies by Beth Sachs August-17-2009 A super easy golden syrup and oat cookie recipe. Ingredients 100g Butter100g Caster Sugar2 TBSP Golden Syrup100g Self Raising Flour100g Oats1/2 TSP Bicarbonate of Soda Instructions Step 1: Preheat the oven to 180°c/160°c Fan and line two baking sheets with baking paper.Step 2: In a large pan melt the butter, syrup and sugar then stir in the flour, oats and bicarbonate of soda.Step 3: Roll into large walnut size balls and place well apart on the baking trays. Bake for 10 minutes.
Details Prep time: 10 mins Cook time: 10 MinutesTotal time: 20 Minutes
Yield:Makes 15 cookies

Pin the Golden Syrup and Oat C…

Slow Cooker Chilli Con Carne (No Browning Required)

My slow cooker is my best friend on week days, especially when it's a recipe like this Chilli Con Carne that requires NO pre browning of the meat. It takes all of 3 minutes to 'make' before leaving the slow cooker to do all the hard work during the day. Then, when you get in from a long day at work and the kids are starving, all you need to do is cook some rice and grate some cheese! If you have any leftovers you can stir them into cooked pasta the next day along with some creme fraiche and grated cheddar for a super simple chilli pasta bake. Everyone in my house loves this recipe...well apart from the kidney beans which the kids aren't too keen on!



TOP TIPS FOR MAKING SLOW COOKER CHILLI CON CARNEIf your children actually like kidney beans (mine usually pick them out) add another tin for extra fibre.Instead of adding the spices separately you could buy a Chilli Con Carne spice sachet (e.g. Schwartz) and use that instead.If you like a bit of heat add a tsp of dried chi…

Slow Cooker Boeuf Bourguignon

France has always held a soft spot in my heart. From the Pink Granite Coast around Plumanac'h where I spent many childhood holidays, to the sun, sea and cosmopolitan air of Nice on the French Riviera, it really does offer everything you could want, especially when it comes to food and drink.

Simple mussels in a garlicky white wine sauce in La Rochelle, a divine cassoulet in Toulouse... oh and I cant't forget the amazing tartiflette in Les Arc on a skiing trip. These are just a few of the French foodie memories that I've locked away for prosperity. But the best...well, that was an amazing clafouti aux cerises (Cherry Clafoutis) eaten with my then boyfriend (now husband) in Canal St Martin, Paris - an area just north of the famous Le Marais district. It was silky, creamy, almondy and utterly sublime. Such a simple dessert but made to perfection.



Given all of these fond memories of France, when Expedia asked me to develop a French themed Valentines Day menu, I didn't quite …