Ursula Watkins has sent in another recipe to help you through lockdown, this time carbonara!
Here it is:
So my adventures in Northern Italy exposed me to a lot of food, not least of all the local delicatessen and food market in the nearby town of Treviso. I managed to sample some lovely local foods and delicacies and came across a lovely creamy carbonara dish for the first time. Well here is my take on a carbonara with a little twist I hope you like it.
Ingredients
400g Spaghetti
1x tablespoon olive oil
1x clove of garlic – peeled and sliced thinly
200g bacon I prefer smoked chopped
350g spinach I prefer fresh but you can use frozen
335g pack cherry tomatoes cut in half
300ml tub of creme fraiche
180g tub soft cheese like Philadelphia
Method
Bring a large saucepan with water to the boil and add the spaghetti and cook as per the pack instructions
Whilst you are boiling the water get a deep frying pan and heat the olive oil in the pan and fry the sliced garlic clove, then add the chopped bacon until it is cooked lightly golden in colour, (if you are using frozen spinach add two tablespoons of water) and cook until defrosted.
Then add the cherry tomatoes chopped in half and cook for 2-3 minutes.
Then add the fresh spinach and cook for 1-2 minutes until it has wilted.
Meanwhile, drain the cooked spaghetti and add it to the pan along with half the tub of soft cheese and the pot of creme fraiche stir well for it to warm through and serve.
You can also use salmon instead of bacon and add the juice of half a lemon at the end to make it a creamy salmon pasta dish.
Enjoy with a side salad or garlic bread or both and a nice cold glass of white wine.
HISTORY AT NORTHAMPTON 