Featured Recipe: Car-beer-nara - Abbeydale – Heathen

  • 23 September 2020
  • Moor Market
  • Servings: 2

The great thing about pasta is that you can add anything you like and don’t need to worry about being traditional.


500g spaghetti

4 eggs

3 garlic gloves

200g pancetta

125g Italian hard cheese grated (pecorino Romano) plus extra for serving

2 tbsp olive oil

3 tbsp minced parsley

200ml Heathen

4 spring onions

Salt and pepper


  1. In a frying pan, over medium heat, add 1 tbsp of olive oil. When warm add pancetta and onions cook until lightly brown (around 3-5 minutes). At the same time bring salted water to the boil in a separate pot;
  2. Meanwhile, in a large serving bowl, add the eggs, cheese, parsley, and a generous amount of pepper and whisk.
  3. Add garlic to the pan, cook for a minute and then add the Heathen. Bring to the boil and reduce by half (around 4-6 minutes)
  4. Whilst beer is reducing, add pasta to boiling water and cook as per manufactures instructions (around 11 minutes).
  5. Leaving the ham in the pan, pour the beer into a separate container. Using this beer pour slowly into the egg mixture, whilst whisking, taking care not to scramble to eggs
  6. Once cooked, add spaghetti to the pan with the ham in and toss. Add the egg mixture to the pan, still taking care not to scramble the eggs.
  7. Season with salt and pepper and serve with extra pecorino.

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