Master these classic pasta dishes and you’ll soon be coming back for more [PHOTOS COURTESY OF Adobe Stock]
Master these classic pasta dishes and you’ll soon be coming back for more [PHOTOS COURTESY OF Adobe Stock]
SPAGHETTI CARBONARA
Serves 4
400g spaghetti
1tbsp olive oil
200g smoked pancetta
3 eggs
75ml double cream
50g parmesan
2 garlic cloves, crushed
Boil a pan of salted water. Add the spaghetti and cook until al dente. Meanwhile, heat the olive oil in a frying pan. Fry over a high heat for 1 minute until lightly golden. Remove from the heat and set aside. Crack two of the eggs into a mixing bowl. Separate the yolk from the third egg and only add the yolk to the bowl. Beat together, along with the double cream, parmesan and some seasoning. Add the garlic to the pancetta. Fry over high heat for 1 minute until the garlic is cooked and the pancetta warmed through.
Next, drain the spaghetti. Pour the egg mixture over the pasta, followed by the hot pancetta, garlic, any fat and oils. Toss quickly and thoroughly with pasta tongs to form a smooth, creamy sauce. Serve immediately with extra parmesan and freshly ground pepper.
HOMEMADE PESTO PASTA
Serves 4
300g linguine
85g almonds, roughly
chopped
25g pecorino cheese,
grated
handful of basil leaves,
roughly chopped
50ml virgin olive oil
4 small tomatoes,
chopped
Boil a pan of salted water. Add the linguine and cook until al dente: Meanwhile, put the almonds, cheese, most of the basil and all of the olive oil in a food processor. Blitz to form a chunky pesto paste. Drain the pasta, then stir through the pesto and tomatoes.
Serve sprinkled with extra parmesan, freshly ground pepper and the remaining basil leaves.