Whether you’ve gone overboard with the portions, or just fancy trying something new, there is a recipe that combines the traditional British Christmas dinner and an all-time Italian favourite.

Pigs in blankets carbonara might sound odd to some, but it’s a clever way to use up leftovers from Christmas Day and avoid throwing them away.

Olive magazine shared this unusual version of the classic, creamy pasta recipe, stating that it’s “easy” to follow.

It added: "If, by some miracle, you have any pigs-in-blankets left over from your Christmas dinner, give them a new lease of life in this rich carbonara recipe."

When made as per instructions, this recipe serves two and is ready in just 30 minutes from start to finish.

Ingredients

Two tbsp olive oil

150g pigs-in-blankets, cut into small pieces

Two cloves garlic peeled

Three egg yolks

80g parmesan, finely grated, plus extra to serve

One tsp black peppercorns, ground

200g spaghetti

Method

Heat oil in a non-stick frying pan over medium heat. Add the pigs-in-blankets and cook for eight to 10 minutes, turning occasionally, until they are crisp and fully cooked. In the last two minutes, add the garlic. Once done, take out the garlic and take the pan off the heat.

In a bowl, whisk together the egg yolks, grated parmesan, and freshly ground black pepper.

Meanwhile, cook the spaghetti in a large pot of salted boiling water according to the package instructions, then drain, saving a little of the cooking water. Add a spoonful of the pasta water to the egg yolk mixture and whisk to combine.

Transfer the cooked spaghetti into the frying pan with the pigs in blankets and place the pan over a very low heat.

Pour in the egg yolk and parmesan mixture, then toss everything together with tongs until the sauce begins to thicken and coat the pasta. Divide between two plates and top with extra grated parmesan, if desired.