There’s a reason Classic Spaghetti Carbonara is so popular, and it’s not just because it’s easy to make. It’s creamy, rich, salty and indulgent aka comfort on a plate. This is an authentic recipe using egg yolks, so NO CREAM! 😉 For the best texture and flavour this dish is best eaten straight away, but luckily it’s all very quick to be made. Classic Spaghetti Carbonara is a dish of contradictions: rich yet simple, indulgent but effortless. Six ingredients—pasta, eggs, cheese, guanciale (or pancetta), garlic and black pepper—come together perfectly into a silky sauce. No cream, maybe some fresh parsley…
Italian
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Continue ReadingSweet, savoury, silky, fluffy, crispy little pillows, this dish of Pumpkin & Ricotta Gnocchi with Brown Butter Crispy Sage has it all! Combined with brown butter crispy sage, we all know this is a match made in heaven! It doesn’t take a huge amount of time to make but in…
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Continue ReadingFennel Sausage in a Tomato, Fennel & Parmesan Broth with White Beans and Cavolo Nero is a lovely Italian brothy soup filled with veggies. It is packed with flavour. Amazing with some toasted bread to soak up the juices. I used a parmesan rind which I stored in the freezer…
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Continue ReadingOne pan dishes are the best and this One Pan Aubergine & Tomato Pasta must be one of my favourites. Flavours marrying together while cooking and of course hardly any washing up! Soft caramelized aubergines in a tomatoey anchovies and capers sauce served with creamy burrata and a tangy lemon…
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Continue ReadingWait, where has this sauce been all my life!? It’s absolutely ridiculous, it truly is finger licking good. What is it you say? It’s a mix of butter, olive oil, loads of garlic and anchovies. Slowly cooked together for ± 15 minutes so all the flavours infused. So. Damn. Good.…
