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Northern Ireland Farm Quality Assured meaty carbonara recipe video

  • Serves 4
  • 35 mins


450g Northern Ireland Farm Quality Assured rump

or sirloin steak

2 cloves garlic

1 small onion

1 orange pepper

100g mushrooms

50g sundried tomatoes

5-6 cherry tomatoes

1 x 5ml spoon (1 tsp) olive oil

150g fresh egg tagliatelle

500ml passata

2 x 5ml spoons (2 tsp) green pesto

2 x 15ml spoons (2 tbsp) half fat crème fraiche

5-6 basil leaves 


Chopping boards, knives, garlic crusher, measuring spoons, large frying pan, wooden spoon, saucepan, colander.


  1. Peel and crush the garlic. Peel and finely slice the onion.
  2. Remove the stalk and seeds from the pepper and finely slice.
  3. Thinly slice the mushrooms.
  4. Drain and thinly slice the sundried tomatoes. Halve the cherry tomatoes
  5. On a separate chopping board, thinly slice the beef.  Remember to wash your hands thoroughly after handling raw meat.
  6. Heat the olive oil in a frying pan and add the beef and garlic.  Stir well and cook for 3 minutes.
  7. Add the onions and cook for 2 minutes.
  8. Add the peppers, mushrooms and sundried tomatoes and cook for 2-3 minutes.
  9. Cook the pasta in boiling water and drain.
  10. Add the passata and pesto to the meat and stir well before adding the drained pasta, cherry tomatoes and crème fraiche.
  11. Stir well before tearing the basil leaves into the sauce. Cook for a further 1 minute.
  12. Serve with crusty bread and vegetables.

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