Mains - Pasta

Carbonara

1 x 500g packet spaghetti (or fettuccine or linguine) olive oil

1 large Spanish (red) onion, finely diced

3 cloves garlic, finely diced

2 cups approx thick cut, cubed leg ham (or bacon or speck)

300ml pure whipping cream

3 whole free range organic eggs, lightly beaten

1 cup parmesan freshly ground black pepper

2 Tblsp chopped spring onions (green onions) shaved or grated parmesan to serve

Macaroni Cheese

Serves 4

250g macaroni pasta or mini penne

200g grated extra tasty cheddar cheese

4 heaped Tblsp butter

2-3 heaped Tblsp plain flour milk and/or chicken consomme

Method

Bring a large stockpot of cold water + plenty of salt to the boil. When rapid boil is achieved, add spaghetti (or other pasta) and cook until al dente. Mix cream, beaten eggs and parmesan in a bowl.

Heat a heavy based casserole dish, add oil and saute onion and garlic until transparent. Add cubed ham (1cm x 1cm dice, or long strips) and heat through, stirring occasionally, for approx 2-3 minutes. Remove from heat, keep warm. When pasta is cooked, drain (do not rinse!) and toss into stockpot with ham and onion mixture. Toss through to combine. Place stockpot onto very low heat and pour the egg/cream/parmesan into the pasta/ham and using a wooden spoon or silicone spatula, gently fold through to coat each length of pasta. Continue folding until sauce thickens/cooks. Be careful not to overheat or the eggs will scramble!

Prior to serving, sprinkle through spring onions & pepper to taste. Serve topped with additional shaved or grated parmesan.

Optional extras: Cubed, cooked chicken

Method

Cook pasta until al dente in plenty of boiling, salted water. In a heavy based large saucepan, melt butter and add flour to make a roux. Cook for 1 - 2 minutes on gentle heat without browning, until mixture is bubbly, lighter in colour and the flour has been ‘cooked out’.

Over medium heat gradually add liquid - either milk or consomme or a combination of the two - stirring constantly to create a thick white sauce. The amount of liquid required will depend a lot on the flour - sometimes it will take more liquid, sometimes less. Generally, 500ml tetra brick of consomme and ½ to 1 cup of milk will be required.

Once the sauce has thickened, add grated cheese and stir until melted. Drain pasta - do not rinse - then pour the cooked pasta into the sauce and stir well. You can either serve as is, or pour mixture into a greased baking dish*, sprinkle with additional grated tasty cheddar and/or parmesan and bake for around 20-25 minutes at 180˚C until browned on top.

* If baking, don’t cook the pasta completely as it will continue cooking in the oven. Optional extras: Crispy bacon pieces. Roasted diced pumpkin.