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SPAGHETTI CARBONARA

This simple yet creamy sauce is a great cookery club favourite, grab your fork and dig in!





salt and ground black pepper

225g spaghetti

125ml double cream

50g grated Parmesan cheese

2 egg yolks, optional

2tbsp olive oil

125g pancetta or smoked streaky bacon, diced

1 garlic clove, crushed


Bring a large pan of lightly salted water to the boil, add the spaghetti and cook following the packet instructions. One way we test to see if the pasta is cooked at school is by throwing it on the ceiling, if it sticks its cooked!

In a small bowl whisk together the cream, seasoning, parmesan and egg yolks if using.

Meanwhile heat the olive oil in a large frying pan add the bacon and cook, stirring for 4-5min, or until golden brown, add the garlic at the end of the cooking time and stir well.

When the pasta is cooked, tip into a colander and drain well, then add to the frying pan with the bacon and stir in the cheese and cream. Stir well until combined and hot.

Serve straight away and lots of freshly grated Parmesan.

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