Name: Rabbit Carbonara
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 350 g (12 oz) fresh or dried noodles or spaghetti; 4 rabbit legs; 50–75 g (2–3 oz) Parmesan, grated; 2 tablespoons chopped fresh flatleaf or curly parsley; A squeeze of lemon juice (optional); Salt and pepper; A trickle of good olive oil, to serve; 600 ml (1 pint) Chicken Stock or alternative; 1 onion, finely chopped; 1 garlic clove, crushed; 2 tablespoons olive oil; 100 g (4 oz) smoked or unsmoked streaky bacon, cut into thin strips; 150 ml (5 fl oz) double or whipping cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

I’ve chosen rabbit as an alternative to the obvious chicken but the recipe can be made replacing the rabbit legs with four chicken breasts, so please don’t be put off if you don’t like rabbit. The flavour of rabbit is richer and stronger, which is why I have chosen to use them. I must have seen literally hundreds of different recipes for carbonara sauces. This is mine; it’s simple to make and extremely tasty to eat.