Black Pudding Carbonara

Is there anything that you cannot do with black pudding? I’ve made burgers, pies, bon bons… and now, I’ve made something that would shake a true Italian to their core, Black Pudding Carbonara. Made with the finest black pudding from the one and only Donald Butcher’s, it is what I’m going to call Scottish-Italian fusion.

It very much follows the standard carbonara recipe (you can find my classic one here), but with the addition of black pudding and a bit of cream, for some extra indulgence! Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!

Black Pudding Carbonara

Ingredients (serves two)
125g black pudding
2 eggs
50ml double cream
50g parmesan, grated
175g spaghetti
Fresh parsley, to serve

Method
1. Put a large pan of salted water on to boil and a non-stick frying pan over a medium-high heat. Once the water is boiling, add your spaghetti and cook according to packet instructions, reserving some of the pasta water.
2. Crumble the black pudding into the frying pan, breaking it up with a spoon, and cook until crispy. Meanwhile, mix together the eggs, parmesan and double cream.
3. Add the cooked spaghetti to the black pudding, tossing to coat, then remove from the heat. Add the egg mixture along with a splash of pasta water and toss everything together until the pasta is evenly coated. Add salt and pepper to taste.
4. Divide between two bowls, scatter over a little roughly chopped fresh parsley and some extra parmesan, if you like!

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