Pasta per­fec­tion

There’s a rea­son clas­sic car­bonara is such a pop­u­lar dish – its creamy, silky sauce has a rich but mild flavour that’s given a kick with the ad­di­tion of salty ba­con and cracked black pep­per. Th­ese vari­a­tions on the orig­i­nal in­clude a few ex­tra in­gre­di­ents

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

mush­room ravi­oli car­bonara

1 ta­ble­spoon ex­tra vir­gin olive oil 400g Swiss brown mush­rooms,

finely chopped 2 cloves gar­lic, crushed Sea salt and cracked black pep­per ½ cup ( 125g) mas­car­pone 1 cup ( 80g) finely grated parme­san ½ cup chervil sprigs, chopped 40 won­ton wrap­pers 1 egg, lightly beaten, for brush­ing 1 ta­ble­spoon finely shred­ded le­mon zest Le­mon- in­fused olive oil, for driz­zling 8 slices ( 120g) pancetta, cooked and

finely chopped, to serve 1 cup chervil sprigs, ex­tra to serve Heat the oil in a large non- stick fry­ing pan over high heat.

Add the mush­rooms and cook, stir­ring, for 4– 5 min­utes.

Add the gar­lic, salt and pep­per and cook for a fur­ther minute.

Trans­fer to a bowl and add the mas­car­pone, half the parme­san and chervil, and mix to com­bine.

Di­vide the mix­ture be­tween 20 of the won­ton wrap­pers. Brush the edges with egg and sand­wich with the re­main­ing wrap­pers, press­ing the edges to seal.

Cook the ravi­oli in a large saucepan of salted boil­ing wa­ter for 4– 5 min­utes or un­til al dente. Drain and di­vide be­tween four plates. Top with the le­mon zest, oil, pancetta, ex­tra chervil and re­main­ing parme­san.

Serves four.

creamy pap­pardelle with pro­sciutto and basil

400g pap­pardelle 1 ta­ble­spoon ex­tra vir­gin olive oil 4 cloves gar­lic, sliced ½ cup ( 125ml) sin­gle ( pour­ing) cream ½ cup ( 40g) finely grated parme­san,

plus ex­tra, to serve 12 slices ( 180g) pro­sciutto 1 cup ( 200g) ri­cotta 2 cups basil leaves Sea salt and cracked black pep­per 4 eggs, poached Cook the pasta in a large saucepan of salted boil­ing wa­ter for 7– 8 min­utes or un­til al dente.

Drain, re­serv­ing one cup ( 250ml) of the cook­ing liq­uid. Set aside.

Heat the oil in the saucepan over medium heat, add the gar­lic and cook for 30 sec­onds.

Add the cream and re­served wa­ter and cook for one minute.

Re­turn the pasta to the pan, with the parme­san, pro­sciutto, ri­cotta and basil, sprin­kle with salt and pep­per and toss to com­bine.

Di­vide the pasta be­tween four plates, top each with a poached egg and the ex­tra parme­san.

Serves four.

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