It’s often a misconception that our rubs/seasonings are just for BBQ. This certainly isn’t the case and I would go as far as to say we use our seasonings for cooking indoors more than outside on the BBQ. Not just for outdoor grilling, use our rubs for food cooked in the air fryer, slow cooker, oven and wok. The perfect quick and easy way to add flavour to meats, veggies, pasta, curries and rice dishes.
I’ve never really been one for following recipes. It’s all about what you have in the fridge. There is so much food waste in the UK, so any pasta dish we make is about using what you have and what needs using first.
This pasta recipe is by no means a traditional way of making pasta carbonara. More of a tasty creamy pasta, taken to the next level with our Greeek Gyros BBQ Rub.
- 200g of linguine or spaghetti
- Tbsp Greek Gyros BBQ Rub
- 2-3 mushrooms
- 1-2 cloves of garlic
- 4 rasher smoked streaky bacon
- Tbsp creme fraiche
- Tbsp cream cheese
- Tsp dijon mustard
- Tsp cornflour
- 100ml Milk
- Grated parmesan cheese and chopped parsley for garnish
First job is to get a pan of water on the go for the pasta.
Chop the bacon into slices and fry in a wok or high sided pan. Once the bacon has started to crisp up add the chopped garlic and chopped mushrooms. Once these have cooked down a little sprinkle over a teaspoon of cornflour, stir and pour in the 100ml of milk.
Add a heaped teaspoon of dijon mustard, add in the creme fraiche and cream cheese. Add a few grinds of black pepper and a good sprinkle of our Greek Gyros BBQ Rub.
Once the pasta is cooked, save a little pasta water for the sauce. This will help emulsify the sauce and make it rich and tasty. Once you are happy with the sauce add in the cooked pasta and give it a good coating in the creamy sauce.
Serve with some chopped parsley, grated parmesan cheese over the top and a grind of black pepper. We also gave it a dusting in some truffle dust we bought online.