By Matt Tebbutt From Saturday Kitchen Method Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then …
Ideal for a speedy and delicious vegan dinner during the week this is an incredibly simple plant-based twist on the traditional carbonara. By Ben Rebuck From Saturday Kitchen Ingredients 1 garlic bulb 1 tbsp truffle oil 1 tsp smoked salt …
By Danilo Cortellini From Saturday Kitchen Ingredients 400g/14oz guanciale or pancetta, rind removed, cut into 5mm/¼in slices and chopped into thick strips 2 free-range eggs, plus 4 free-range egg yolks 50g/1¾oz pecorino romano cheese, grated, plus 30g/1oz to serve 90g/3¼oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 300g/11oz ’00’ flour, plus extra for dusting 200g/7¼oz semolina flour, plus extra for dusting 3 free-range eggs 4 free-range egg yolks For the salad 400g /14oz heritage tomatoes, chopped 1 ball mozzarella, torn …
Preparation timeless than 30 mins Cooking time10 to 30 mins ServesServes 4 Try Rick Stein’s recipe for a classic, creamy carbonara. By Rick Stein From Rick Stein's Mediterranean Escapes Ingredients 400g/14oz dried spaghetti 175g/6¼oz piece …
