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
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.
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.