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.
Add your cooked pasta and pull the pan off the heat and add your egg mix and mix together.
Tom Sellers swaps pecorino for Old Winchester and adds briny pepper dulse to give carbonara a British upgrade.
Stirring in the egg mix off the heat is the difference between silky sauce and scrambled regret.
In a separate pan fry some pancetta until golden then add some pepper dulse.
