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.
Stuffing Ball Carbonara
A new way to use up that Christmas stuffing
- 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
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.
DetailsPrep time: Cook time: Total time: Yield: 2