Any thoughts on how to handle this one?!

HappyIdiotTalk

Jesscat wrote:

Thanks for the recipe sounds great and I eat fish (but dont tell anybody )

Your welcome, hope you enjoy it! I could eat it everyday!

HappyIdiotTalk

This one's for Emily and is even easier than the salmon one:

Tagliatelli Carbonara
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This one isn't vegitarian, but can be if you omit the bacon, which is what I do for my veggie OH.

1 small pot of single cream
3 Medium Oraganic Eggs (preferably from good source like a grocer or farm)
1 500g packet of Egg Tagliatelli
1 Packet of Bacon pieces or 4 rashers of good bacon
Some grated Parmasan cheese
Olive oil
Salt & Pepper

Get a large pan or pot of salted water on the stove.

While you wait for the water to boil break two of the eggs into a bowl, and add the yolk from the third. Then pour in about an equal quantity of cream (or slightly more) and mix it all up to combine.

A few minutes before the water comes to the boil, get a frying pan on the stove and when its hot add some olive oil and then the bacon bits or your bacon rashers (cut into little pieces).

When the waters boiling add your pasta to the pot, and cook according to the instructions - usually about three minutes after it reaches boiling point again.

When the three minutes are up for the pasta, turn off the heat under the bacon and do the next steps as quickly as you can:

Drain the excess water off the pasta (but dont let it dry out) and add it back to the pan.

Then pour the egg and cream mixture over the bacon, stir it a little to mix it in and then pour the lot over the pasta and stir again.

If you were quick enough the egg in the sauce will have lightly scrambled. If it hasn't then put the pan back over a medium heat and keep stiring until it does (this is hard to describe, but you should know it when you see it). Dont be tempted to over do it though, you only want it to scramble lightly, anymore will ruin it. Remember the hot pasta is usually enough to cook the egg perfectly so it wont need much cooking if the pasta wasn't enough.

Serve with some grated parmasan and freshly ground black pepper.

Bon appitito!

This one isn't as impressive looking as the salmon and courgette, and is more of a everyday meal... But its still really really nice. The authentic italian way of making it includes onion and garlic, but I much prefer it without those. If you want to include them chop up a small onion and a clove of garlic and cook them with the bacon, but extend the cooking time a few minutes to ensure the onion softens.

All in, it should only cost about £3 and serves 4 people.