CRICKET 'BACON' CARBONARA
This simple classic is perfect for a quick and delicious mid week meal. With help from the vegan bacon seasoning the crickets actually tastes like bacon – even offering a delicious crackling like crunch against the epic creaminess of the pasta.
Put simply: 🥓x 🦗= 🙌
We're all about this one BUG crew. 👊
Serves: 2 Portions
20g smoked garlic
20g smokey bacon seasoning (vegan)
4 egg yolks
100g Parmesan (grated)
1 pack flat leaf parsley (chopped)
Salt and pepper
1. SEASON CRICKETS | 5mins
Add the crickets, smoked garlic, 1tbsp olive oil and smokey bacon seasoning to a mixing bowl and stir to coat. In a separate bowl mix the grated Parmesan and the egg yolks together to form a paste.
2. BOIL PASTA | 10mins
Bring a pan of salted water to the boil and add the spaghetti, cook for 10 mins or until al dente. Once cooked reserve 5 ladles of the pasta cooking water before draining the pasta.
3. FRY CRICKETS | 5mins
In a frying pan melt the butter with a dash of olive oil, once it’s hot and foaming add the crickets and fry for 3-5 minutes until the crickets are nice and crunchy - be careful not to burn!
4. MIX & SERVE | 10mins
Once the crickets are cooked add the al dente spaghetti to the pan and stir to coat. To help keep the pasta moist add two ladles of the pasta water and bring to the boil.
Then stir in the egg and Parmesan mix until the cheese melts and the pasta is well coated. Season with salt and pepper to taste. Add more of the pasta water if needed to loosen the sauce - the water will continue to evaporate on the plate so better have it slightly wet than too dry.
Stir through the chopped parsley and serve.
Cook this recipe with our Ready to Cook Dried Crickets.