| Recipes | |
| Italian Cuisine | |
| Bacon and Tomato Tagliatelle | |
| Spagetti Carbonara | |
| Bacon and Tomato Tagliatelle |
| 8 rashes bacon, chopped |
| 300gms(10oz) mushrooms |
| 3 tbsp. vegetable oil |
| 1 medium onion, chopped |
| 2 teas. garlic granules |
| 1 teas. dried oregano |
| 1 teas. mixed herbs |
| 1 tin chopped tomatoes |
| 2 tbsp. tomato puree |
| salt, pepper to taste |
| 350gm(12 oz) tagliatelle |
| 1 teas. olive oil |
| In a large frying pan, heat the oil and fry bacon, mushrooms, onion, and garlic. Mix in the herbs and add tomatoe puree, salt & pepper. Simmer for 10 mins. Meanwhile, put tagliatelle in a pan of salted boiling water. Add olive oil and simmer for 10 mins.Drain and serve with tomato and bacon sauce on top. |
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| Spagetti Carbonara |
| 400gms(14oz) spaghetti |
| 1 teas. salt |
| 180gms (6oz) bacon, chopped |
| 1 tbsp. olive oil |
| 1 large onion, chopped |
| 2 teas. Garlic granules |
| 1 teas. dried basil |
| 1 teas. dried oregano |
| 4 eggs, beaten |
| salt, pepper to taste |
| 150mls (¹ pint) double cream |
| 90gms(3oz) parmesan cheese |
| Put the spaghetti in salted, boiling water. Add a little of the oil and simmer for 10 mins. Drain. Heat rest of oil in a large frying pan, fry onion and garlic till onion has softened. Add bacon & herbs and stir fry. Add the spaghetti and toss lightly. Stir in beaten egg, salt, pepper, cream and parmesan cheese. Heat through till egg thickens. Serve immediately. |
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