Spaghetti Carbonara

Michael Bonacini recipe

 

When I saw well-known chef Michael Bonacini prepare this dish, I was gobsmacked!  No cream????  And really only 8 ingredients!

340 g spaghetti

Salt

½ cup (120 ml) diced bacon (guanciale/pancetta)

1 tablespoon (15 ml) olive oil

6 egg yolks

1 ½ cups (350 ml) parmesan powder (or 1 cup Parmesan Powder, ½ cup finely grated Cheddar cheese), plus more for serving

• 1 tablespoon (15 ml) ground black pepper, plus more for serving

• 1 cup of starchy cooked pasta water

 

Bring a pot of salted water to the boil over high heat. Add the spaghetti and cook until al dente, usually 1-2 minutes shy of package directions.

 

While the pasta cooks, add the bacon (guanciale) and olive oil to a skillet over medium heat. Allow the bacon / guanciale to crisp, 4-5 minutes.

 

Meanwhile, whisk egg yolks in a large bowl until smooth. Stir in Parmesan powder (and Cheddar cheese) and ground black pepper. 

 

Drain the pasta, reserving about 1 cup (240 ml) of the starchy pasta water, and add the pasta to pan with bacon/guanciale. Swirl in some of the reserved pasta water (I used about 1/2 cup).

 

Remove the pan from the heat and add egg mixture. Stir and toss for 1-2 minutes, cooking the eggs with the residual heat of the pan.

Serve swirled into mounds along with extra cheese and ground black pepper.

Serve with freshly chopped parsley.

https://gustotv.com/recipes/mains/spaghetti-carbonara/

 

Pancake Cannelloni

Pancakes

Relish of your choice

Filling of your choice

Grated cheese

 

Make pancakes – or if you’re lazy, buy pancakes WITHOUT CINNAMON SUGAR!  You can either microwave this dish or heat it in oven.   

 

Start with a relish of your choice on bottom, fill your pancakes with filling of your choice – roll it and place on top of relish, spread more relish on top, sprinkle with (any) cheese and heat.  Serve with fresh salad.  

 

Basil Pesto and Baby Tomato Pasta

Shell or screw noodles*

Basil pesto

Fresh baby tomatoes, sliced in half

Grated or powdered Parmesan cheese

Salt and pepper

 

Boil your noodles.  Stir in the pesto and tomatoes – season to taste and top with cheese.

*Gluten intolerant?  Use baby marrow ribbon pasta.  It will take 5 minutes.

 

SUN-DRIED TOMATO CREAMY PASTA

150 g sun-dried tomatoes

2 tablespoons olive oil

2 teaspoons paprika powder

Crushed garlic, to taste

1 Onion, chopped

250 ml cream

1/4 cup milk

250 ml stock (veg / chicken / beef)

Chilies (optional)

Dried mixed herbs

Fresh spinach, chopped

Black pepper

85 g Parmesan cheese powder

Fresh basil

Pasta

 

Cook pasta.  Sauté the onion, garlic, chilies and tomatoes in oil.  Season with dried herbs, paprika and pepper, add the cream, milk, spinach and stock and simmer with lid on.  

 

When pasta is cooked, drain and stir in tomato-cream mixture - add Parmesan, mix – spoon into bowls / plates and top with fresh basil.

 

https://www.eatwell101.com/creamy-sun-dried-tomato-pasta

 

Rosemary pesto

Makes 500 ml

 

2 cups fresh Rosemary, stems removed

1 cup nuts (pine nuts / walnuts / almonds / peanuts)

1 teaspoon salt

½ teaspoon black ground pepper

1 cup olive oil

1 cup grated Parmesan cheese (or Parmesan powder)

 

In food processor, chop the nuts.  Add rest of ingredients and blitz till smooth.  Spoon into glass jars, top with olive / vegetable oil.  Keep in fridge for 5 – 7 days.  Can be frozen in jars / plastic containers / ice cube trays for 3 – 4 months.

 

Adapted from https://www.missinthekitchen.com/rosemary-pesto/

 

Use pesto:

 

Stir ‘n tablespoon into tomato soup

Cook pasta, drain water, stir in pesto and add halved baby tomatoes

Bake a focaccia and spread with pesto

Stir into mashed potatoes

Use as a veggie dip

Use pesto instead of a tomato sauce for your pizza

Spoon onto cooked fish and chicken

Spread on bread and top with an egg