Yesterday I went to the official launch of MFEST which is a family festival taking place this July at Harewood House near Leeds and promises to be a ‘Feast of British Music and Food’. I’ll let you know more about MFEST in a later post as it really does sound like a great family weekend but for today, I just wanted to share this with you:
It’s a signed copy of one of Aldo Zilli’s cookbooks, signed by the man himself after the surprise cooking masterclass we got from him. He showed us how to make Spaghetti Carbonara without using cream and I can honestly say that it was one of the most delicious meals I’ve ever tried as well as being (or looking) quick and simple to make.
It’s also a much healthier version of the dish because it doesn’t use cream which means that it’s very easy to adapt to the Slimming World diet that I’m following at the moment (16lbs down so far).
Saturday – Spaghetti Carbonara, I’m going to use ham though instead of pancetta as I have a gammon joint in the slow cooker so I might as well use that rather than buying pancetta.
Sunday – Toad in the Hole (by special request of Miss Frugal) with mash and roasted vegetables.
Monday – Christine’s Baked Bean Curry, using her recipe published on Thinly Spread.
Tuesday – Cod wrapped in bacon with boiled potatoes and HM parsley sauce.
Wednesday – HM burgers with sweet potato wedges and salad.
Thursday – Sausage and bean casserole with mash.
Friday – Out for tea.
Aldo Zilli’s Spaghetti Carbonara (serves 4)
- 400 g spaghetti
- 1 banana shallot, chopped
- 100 g pancetta, diced
- 8 egg yolks
- 100 g parmesan, finely grated
- a pinch of grated nutmeg
- 2 tbsp chopped parsley
- In one pan, add the spaghetti to some boiling salted water.
- In another pan heat some olive oil and cook the shallot and pancetta over a medium heat for about 10 minutes.
- In a bowl, whisk the egg yolks with the parmesan cheese, the nutmeg, some black pepper and the chopped parsley.
- Drain the pasta, reserving a ladleful of the cooking water, and add to the pancetta in the frying pan with enough cooking water to moisten.
- Add the pasta mixture into the cheesy beaten eggs and mix everything together. The heat from the pasta will cook the egg mixture.
- Serve straight away with a sprinkling of black pepper and extra parmesan shavings.
For more meal plans pop over to At home with Mrs M
