Pasta recipes Archives

Battered and

Deep-fried lasagne

10 minutes

Pasta recipes

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

15 minutes

Pasta recipes

Farfalloni with Marmite-and-onion sauce

40 minutes

Pasta recipes

Charcoal pasta with seaweed butter

10 minutes

Meatballs recipes

Toasted penne with pork meatballs

45 minutes

Meatballs recipes

Pork meatballs and pomodoro sauce with tagliatelle

25 minutes

Aliums

Tagliatelle with caramelised onion and yoghurt sauce

45 minutes

Mediterranean

Spanish pasta-paella

45 minutes

Chilli recipes

Chilli linguine with blistered tomatoes

20 minutes

Brinjal recipes

Tomato caponata pasta

15 minutes

Bacon recipes

Carbonara with chunky pork

15 minutes

Carbonara with chunky pork

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

400 g pork rashers, roughly chopped
6 free-range egg yolks
1 ½ cup Parmesan, finely grated
½ cup cream
Sea salt and freshly ground black pepper, to taste
400 g Woolworths fresh tagliatelle, cooked al dente

Method

Heat a nonstick frying pan, then fry the pork rashers for 5 minutes on each side, or until crispy.
Mix the egg yolks, 1 cup Parmesan, the cream, salt and pepper in a bowl.
Add the hot pasta and toss using a spoon and fork, coating the pasta in the creamy sauce. Add the pork rashers and gently mix through.
Sprinkle over the remaining Parmesan and serve immediately.

Cook’s note: Use a small amount of the pasta water to help emulsify the sauce.

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Deep-fried lasagne

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Farfalloni with Marmite-and-onion sauce

Charcoal pasta with seaweed butter

Toasted penne with pork meatballs

Pork meatballs and pomodoro sauce with tagliatelle

Tagliatelle with caramelised onion and yoghurt sauce

Spanish pasta-paella

Chilli linguine with blistered tomatoes

Tomato caponata pasta

Carbonara with chunky pork

Carbonara with chunky pork

Ingredients

Method