Serves: 4–5
This Pigs in Blanket Carbonara is a bold, comfort-first twist on the Italian classic. Crispy bacon-wrapped HECK sausages meet silky egg yolk sauce, loads of Parmesan, and perfectly cooked pasta. It’s rich, indulgent and surprisingly quick, making it ideal for festive nights in, weekend gatherings, or when you want proper food with minimal faff.
Ingredients
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12 rashers smoked bacon
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500g spaghetti or rigatoni
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6 egg yolks
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120g Parmesan, finely grated, plus extra to serve
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Plenty of freshly cracked black pepper
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Salt, for pasta water only
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Fresh chives, finely chopped, to garnish
Method
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Cut each sausage in half and wrap each piece with a rasher of bacon.
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Cook the pigs in blankets in an air fryer at 200°C for 15–20 minutes, until crispy and golden.
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Meanwhile, cook the pasta in well-salted boiling water until just al dente. Reserve a mug of pasta cooking water, then drain.
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In a large bowl, whisk together the egg yolks, grated Parmesan and plenty of black pepper until loosened into a thick paste.
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Transfer the drained pasta straight into a warm pan. Add the egg and Parmesan mixture and toss vigorously off the heat.
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Gradually add a splash of reserved pasta water, stirring constantly, until a silky, glossy sauce coats the pasta. Avoid direct heat to prevent scrambling.
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Serve the carbonara topped with the crispy pigs in blankets. Finish with extra Parmesan, cracked black pepper and chopped chives.