Tom Sellers swaps pecorino for Old Winchester and adds briny pepper dulse to give carbonara a British upgrade. The secret? A silky sauce, not scrambled eggs. Tom Sellers takes the Roman classic and gives it a decidedly British accent. His “English carbonara” swaps pecorino for the nutty tang of Old Winchester, while Cacklebean eggs and pepper dulse – a briny, umami-rich seaweed – add depth and intrigue.
It’s a dish that feels familiar yet fresh, simple but smart. The secret? Timing. Stirring in the egg mix off the heat is the difference between silky sauce and scrambled regret. Serves: 4. Ingredients:. 240g spaghetti pasta. 200ml egg mix. 6g black pepper. 10g Old Winchester cheese.
10g pepper dulse seaweed (available at Waitrose or well-stocked grocery stores). 150g pancetta or smoked bacon. For the egg mix:. 1 whole egg. 5 egg yolks. 50ml double cream. 70g Old Winchester cheese. 2g black pepper. 2g salt. Method:. 1. To make the egg mix place everything in a blender and blend until smooth.
2. Get a large pot of seasoned water and bring to the boil. 3. Start to cook your pasta. 4. In a separate pan fry some pancetta until golden then add some pepper dulse. 5. Add your cooked pasta and pull the pan off the heat and add your egg mix and mix together. Very important the pan is not too hot at this point, or you will end up with scrambled eggs.
