Pasta la vista, baby!

Master these classic pasta dishes and you’ll soon be coming back for more 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.