Double Blue and Guanciale Conchiglie Rigate
This flavour packed pasta dish celebrates artisan products from across Yorkshire. Luxuriously creamy with the Yorkshire Blue with a salty bite from the Guanciale. Made using our Yorkshire Rapeseed Oil with Garlic, whip up this dish in minutes. Created in celebration of our 6th EAT Yorkshire Campaign.
Serves 2
INGREDIENTS
150-200g of The Yorkshire Pasta Co. No 3. Conchiglie Rigate
100g Shepherd’s Purse Yorkshire Blue Cheese
100g Shepherd’s Purse Harrogate Blue Cheese
100g Anna’s Happy Trotters Guanciale
4 free range egg yolks
2 tbsp Yorkshire Rapeseed Garlic Oil
Pinch of Yorkshire Sea Salt
METHOD
Start by adding the pasta to a saucepan of simmering water and leave to cook for around 10 minutes, stirring occasionally.
While the pasta is cooking, add a drizzle of Yorkshire Rapeseed Oil with Garlic to a frying pan and heat. While this is warming up, cut the Guanciale into small pieces, then fry this in the garlic oil till crispy.
Grate the Yorkshire Blue and Harrogate Blue cheeses and place about 90g of each into a bowl, saving 10g of each to top the pasta. Lightly beat the egg yolks with a fork and add these to the cheese. Add a pinch of salt and a drizzle of garlic oil and fold together.
Once the pasta is cooked, strain the pasta, saving a small amount of the pasta water. Add the pasta to the cheese and egg mixture and stir until the cheese has melted, adding the pasta water to thicken the sauce. Add the fried guanciale and stir this through, saving a few pieces to top the pasta.
Divide the pasta into two bowls and top each with a drizzle of garlic oil, the remaining blue cheeses and guanciale, and a sprinkle of salt to taste.
