Archive for the ‘Pancetta’ Category

Parmesan Pork Escalopes (Waitrose)

October 3, 2017

Spaghetti Carbonara (Russell Norman)

April 7, 2017

Gammon Steaks with Fried Duck Eggs and Hot Gherkin Gravy (Tom Kerridge)

March 7, 2017

Pearl Barley And Kale Broth

January 31, 2017

pearl-barley-and-kale-broth pearl-barley-and-kale-broth-2

Cannellini Bean Soup With Chestnut And Pancetta

November 30, 2016

cannellini-bean-soup-with-chestnut-and-pancetta-1 cannellini-bean-soup-with-chestnut-and-pancetta-2

Pepper and Pesto Pasta Salad

June 14, 2016

Pepper and Pesto Pasta Salad 1Pepper and Pesto Pasta Salad 2

Mussels in Ale and Bacon (Jamie Oliver)

March 8, 2016

Mussels in Ale and Bacon (Jamie Oliver)

Beef Parsnip and Stilton Pie (Jamie Oliver)

March 8, 2016

Beef Parsnip and Stilton Pie (Jamie Oliver) Chicken Red Wine and Garlic Casserole (Mary Berry)

Bucatini all carbonara (Anna del Conte)

March 2, 2016

Serves 4
olive oil 1 tbsp
unsmoked pancetta 115g, cubed
bucatini 350g
egg yolks 4
pecorino cheese 100g, grated
unsalted butter 30g
salt and freshly ground black pepper

Preheat the oven to 120C/gas mark ½.

Heat the oil in a frying pan and when hot, throw in the pancetta. Cook for about 10 minutes or until the pancetta is brown and crisp. While the pancetta is cooking, cook the pasta in boiling salted water.

In a bowl, beat together the egg yolks, cheese, butter, salt and lots of black pepper. Place the bowl in the oven.

When the pasta is ready, drain, reserving a cupful of the water, and turn it into the frying pan with the pancetta. Using two forks, stir-fry until all the strands are well coated with the fat, adding a few tablespoons of the pasta water to loosen them.

Transfer to the warmed bowl with the egg mixture, mix thoroughly and serve at once on warmed plates.

Chicken Pancetta and Mushroom pie

November 5, 2015

Chicken Pancetta and Mushroom pie