What to do in Lockdown
Why not make your own Pasta.
It's easier that you think. You can either make it totally by hand
or
More of a "cheats" way, use the food processor
you still have to do some hard work kneading but it's all worth it in the long run
I had a helper, Granddaughter Cleo was a dab hand at making the pasta
Both methods are shown here, on this occasion...we did the Food processor method
Once you have made your Pasta, roll it into a ball
Cover with plastic wrap and let it sit in the fridge for at least an hour
Take it out and start the roll process
We have a Pasta Roller, that I purchased in another life
Not only does it roll it out as thin as you would like it then cuts it into the required style
Cleo and I decided that Fettucine was what we wanted
Thought a form of Cabonara was just the ticket
When looking for the perfect recipe... I found Ina Garten's Spring Green Spaghetti
So we adapted it to our taste and it was very tasty indeed
Cabonara is quite rich so the addition of the greens made it feel just a bit more healthy
So once you have made the pasta, Grab a broom, wipe the handle and dust it with flour and hang the noodles over it, to dry out
So its time to cook and assemble
You will need
Approx 400 gms pasta
8-10 snow peas julienned lengthwise
1 cup shelled fresh peas (1 pound in the pod), or frozen peas
12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces
2 tablespoons good olive oil
5 rashers of Pancetta. (I used streaky bacon)
1/2 cup heavy cream
2 extra-large eggs
2 extra-large egg yolks
3/4 cup freshly grated Italian Parmesan cheese, plus extra for serving
5 scallions, white and green parts, thinly sliced diagonally
1/4 cup minced fresh chives, plus extra for serving
Sea salt and freshly ground black pepper
Zest and juice of 1 lemon
Bring a large pot of well salted water to the boil
Add the pasta and cook for about 6 minutes
Take out a cup of the water and set aside
Add the snow peas, asparagus and the peas (I used frozen)
Cook for another 2 minutes longer
Drain the pasta and vegetables together
Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat,
Add the bacon and cook for 7 to 9 minutes, stirring occasionally, until browned.
Transfer the bacon to a plate lined with paper towels and set aside
While the bacon cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl.
Put the cream, eggs, egg yolks, freshly ground black pepper and some sea salt and 1/4 cup of the reserved pasta water into the bowl and whisk to combine.
Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce.
If necessary add enough reserved hot pasta water, to keep the sauce creamy
Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice and toss well.
Add the bacon and serve hot sprinkled with extra chives and Parmesan.
Voila, dinner is served