Tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ RE­SERV­ING A LIT­TLE

of the pasta’s cook­ing wa­ter al­lows you to ad­just the con­sis­tency of your car­bonara with a starchy, sea­soned liq­uid.

+ WHEN MAK­ING THE

spring car­bonara, al­low the hot spaghetti to cook the egg yolks gen­tly. Be­ware of the di­rect heat, as the eggs can scram­ble.

+ TO THINLY SLICE THE

veg­eta­bles for the spring car­bonara you can use a veg­etable peeler for the as­para­gus, and a juli­enne peeler for the zuc­chini.

+ TO COOK THE PANCETTA

for the mush­room ravi­oli, pre­heat the oven to 200 º C. Place the pancetta on a bak­ing tray lined with non­stick bak­ing pa­per and bake for 8– 10 min­utes or un­til crisp.

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