My Carbonara recipe is a development of a mix of recipes originating from various places (most likely a mix of Jamie Oliver and my mother). Most of the time I have it 'plain' but thought about adding chopped asparagus this time as it gives a nice break from the pancetta and creamy pasta.
180g of pasta (any pasta is ok, even though traditionally long pasta is used)
2 whole eggs
1 egg yolk
150g diced smoked pancetta
4 asparagus tips
1 garlic clove
1. Bring a small pot of water to boil and throw in the asparagus tips, boil for 5 minutes.
2. Bring to boil a second, bigger pot of water, add salt and the pasta, cook according to packet instructions.
3. In a small pan place a drop of olive oil and the peeled garlic clove. Drain the asparagus and place them to sauté in the pan for a few minutes.
4. In the meantime place the pancetta in a pan and let it fry, without adding anything else, till nice and crispy.
5. Crack the two eggs in a bowl and add the yolk, whisking with a fork. Add the Parmigiano and pepper, mixing well.
6. Remove the asparagus tips from the pan and chop them into rings, like in the photograph.
7. Drain the pasta and add to the pan with the pancetta, mixing well and adding the chopped asparagus.
8. Place the pasta, pancetta and asparagus in a serving bowl and pour in the egg mixture, mixing everything very well till it is all combined.
9. Serve and top with more grated cheese to your pleasure.
You can switch the Parmigiano with grated Pecorino Romano, if you wish.
Earlier this year a dear friend of mine passed away, and although she was one of the few people in the world suffering from severe 'gastroparesis' and therefore could not eat solid food, found the courage and passion to cook and bake for other people. She was so talented that one of her creations, the risotto below, is now being served in a restaurant in her home town under her name. I am so proud of everything she was able to accomplish and decided to share her recipe as a way to remember her and celebrate her life.
400g carnaroli rice
2 cups cashews
1 red onion
200g fresh rocket salad leaves
2 stock cubes (to make 2 litres of stock)
1. Cut the onion into fine dices and place in a deep pot with a knob of butter. Turn the gas onto medium high and let the onions brown. Bring a pot with 2 litres of water to boil, adding the stock cubes.
2. Once the onions have browned pour the rice into the pan and let them toast for 4 minutes. Begin adding the stock gradually, mixing very well.
3. Repeat this action until the rice is al dente, it will take roughly 15 to 20 minutes.
4. In the meantime, roughly chop the cashews and place them in a pan on high heat to toast them.
5. Turn off the gas and add two more knobs of butter and two tablespoons of grated parmigiano, mixing very well to gain a creamy consistency.
6. Mix in the cashews, leaving a few to the side to decorate with. Season with salt and pepper.
7. Place the risotto into individual dishes and top with some fresh rocket salad and a sprinkle of pepper.