Classic pasta & sauces

For these sauces, cook 400g of the pasta specified in the recipes below in a large saucepan of boiling salted water until just tender. Drain, reserving ½ cup of cooking water (use as directed).

Casarecce and pesto SERVES 4 PREP AND COOK TIME 25 MINUTES

Blend or process 2 chopped cloves garlic, ⅓ cup (50g) toasted pine nuts, ½ cup (40g) finely grated parmesan and 2 cups firmly packed fresh basil leaves until almost smooth. Gradually add ½ cup (125ml) extra virgin olive oil in a thin, steady stream, processing until combined. Combine pesto with cooked casarecce, penne or fussili and ¼ cup reserved pasta cooking water. Serve topped with extra pine nuts and fresh small basil leaves.

Fettuccine carbonara SERVES 4 PREP AND COOK TIME 25 MINUTES

Cook 100g thinly sliced torn pancetta or 4 (260g) finely chopped rindless bacon slices in a medium frying pan for 5 minutes or until starting to crisp. Add 2 thinly sliced cloves garlic; cook, stirring, 1 minute. Combine 4 lightly beaten eggs and ¾ cup (60g) finely grated parmesan in a medium bowl. Add pancetta mixture, egg mixture and ¼ cup reserved pasta cooking water to drained cooked fettuccine in pan; stir over medium heat for 1 minute or until well combined. Be careful not to overcook or the egg will scramble. Season with pepper and serve with extra parmesan.

Orecchiette pangrattato SERVES 4 PREP AND COOK TIME 40 MINUTES (+ STANDING TIME)

Heat ⅓ cup extra virgin olive oil in a large frying pan over medium heat; cook 1 cup breadcrumbs (made from stale bread) and 1 teaspoon each dried chilli flakes and sea salt flakes, stirring, for 5 minutes or until crumbs are golden. Add 4 thinly sliced cloves garlic; stir a further 3 minutes or until cooked. Add cooked orecchietti or penne, ½ cup reserved pasta cooking water, 2 tablespoons lemon juice, 2 teaspoon zested lemon rind and ½ cup finely chopped fresh flat-leaf parsley; toss gently to combine. Season.

Spaghetti vongole SERVES 4 PREP AND COOK TIME 30 MINUTES (+ STANDING TIME)

Soak 1kg vongole (clams) in cold water for 15 minutes (this will rid the vongole of sand); drain. Heat 2 tablespoons extra virgin olive oil in a large saucepan; cook 3 cloves crushed garlic and 1 thinly sliced fresh long red chilli, stirring, 1 minute. Add 1 tablespoon capers, 2 tablespoons lemon juice and 1 cup (250ml) dry white wine; bring to the boil. Add vongole; cook, covered, for 5 minutes or until vongole open (discard any that do not). Add cooked spaghetti and ½ cup finely chopped fresh flat-leaf parsley; toss gently to combine.