Pheasant Carbonara

Method ● Cook the spaghetti following pack instructions ● Meanwhile, heat the oil in a frying pan and fry the garlic and bacon lardons until crisp ● Add the pheasant strips and fry briefly until it is just cooked through, pheasant is slightly pink compared to chicken ● Fish out the garlic clove and discard it ● Beat the eggs with the grana padano and some black pepper ● Add a couple of tablespoons of pasta water to the bacon pan along with the butter, then drain the pasta and add it to the pan ● Pour in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta ● Divide between four warm bowls and top with more cheese, if you like Serves 4 Recipe courtesy of  Eat Wild www.eatwild.co