ONLINE www. homehard ware.co.uk Don’t worry about the raw egg - the heat of the cooked pasta ensures it is cooked through as you mix it all together. If you have invested in a Pasta Machine to make your own pasta, the world is your oyster - you can make whichever pasta you fancy. However, if its speed you are looking for, most supermarkets have a fantastic array of fresh and dried pasta to choose from. INPERSON visit one
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Ingredients 500g (17oz) Pasta of your choice
400g (14oz) Pancetta or Smoked Bacon Lardons 4 Spring Onions, (topped, tailed and thinly sliced) 5 Egg Yolks (white not required) 150ml (5fl oz) Single Cream 75g (3oz) Parmesan Cheese (freshly grated) Sea Salt and ground Black Pepper 20g (0.7oz) Basil Leaves (torn) 1 tablespoon Olive Oil
1. In a large frying pan add a little olive oil and pop in the pancetta or bacon lardons, give a twist of salt and pepper and cook on a medium heat until the meat is a little crispy (but not crozzled!) Add the spring onions, keeping the heat low. 2. In the meantime using a large saucepan, add the pasta to boiling water with a little salt and a splash of olive oil and cook the pasta for 8 minutes or until al dente (cooked to firm, not hard). 3. When cooked, remove the pasta from the heat and drain thoroughly. You may want to rinse the pasta with freshly boiled water from the kettle as this rinses the excess starch away. 4. Return the pasta to the saucepan and add the meat mixture. Pour over the egg yolks and mix quickly and thoroughly so that the pasta is covered and all the time the eggs are cooking themselves from the heat of the pasta. Put the lid on the saucepan and leave to stand for just a minute or two. 5. Remove the lid and add the fresh cream and mix again. 6. Turn the contents of the saucepan into a large pasta serving dish, sprinkle with the freshly grated Parmesan and the torn basil leaves. 7. Serve with garlic bread or a small green side salad.