- Spaghetti Carbonara
- Pizza Margherita
- Home picked rocket leaves and a splash of vinegar and EVO (foodie lingo for extra virgin olive oil)
Spaghetti Carbonara: Inspired by Antonio Carluccio - Serves 2
220g dried spaghetti
25g guanciale or pancetta, cubed
2 tblspns olive oil
50g grated Parmeggiana or Pecorino cheese
Freshly ground pepper
Cook pasta as per packet instructions until al dente.
Meanwhile, heat oil in a fry pan on med low heat and cook guanciale or pancetta until it is crispy and the fat has rendered.
Lightly beat eggs in a large bowl and add cheese and pepper. When pasta is ready, drain and add to the guanciale fry pan. Mix well to coat.
Take off the heat and allow to cool slightly. Add egg mixture, toss through and serve immediately with extra pepper if desired.