Creamy Cais Na Tire Pasta Carbonara – cheesemaker Barry Cahalan’s recipe
Follow Cais na Tire cheesemaker Barry Cahalan’s recipe for making his favourite dish using his cheese:
220g pasta (penne or tagliatelle), uncooked
170 g pancetta or streaky bacon, chopped
250 ml cream
2 large egg yolks
200g Cais Na Tire sheep’s cheese, freshly grated, plus extra for garnish
1 tsp black pepper, freshly ground
2 cloves of garlic, crushed and chopped
Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package instructions. Drain.
Meanwhile, fry the pancetta in a frying pan over medium-low heat for three minutes, then add the garlic and continue to fry for five more minutes until the pancetta is crisp. Add to the warm cooked pasta.
For the sauce, whisk together the egg yolks, cream and Cais Na Tire cheese. Stir in the black pepper.
Add the sauce to the pasta and pancetta and cook over a medium heat for four minutes (constantly stirring so the sauce doesn’t stick and the eggs do not become ‘scrambled’.
Add salt if required and serve immediately. Sprinkle with the extra Cais Na Tire cheese.