Fettuccini Carbonara with prosciutto & Shimiji mushrooms

Serves: 4

Ingredients:

• 200 grms thinly sliced prosciutto
• 200 grms Shimiji mushrooms (you may use any good mushroom)
• 20 grms chopped garlic
• 100 grms chopped leek
• 250 mls good chicken stock
• 100 mls white wine
• 100 grms grated Italian parmesan cheese
• 4 pinches of chopped green shallots
• 5 pinches of chopped continental parsley
• Carbonara mix
• Salt and pepper

Carbonara Mix:

• 50mls white wine
• 50mls chicken stock
• 4 egg yolks

Carbonara  Mix Method:

• Reduce white wine by 2/3
• Add stock and reduce by 2/3
• Allow to cool and whisk in egg yolks

Method:

• In a large pot boil your pasta till al dente and stain
• In a saucepan sauté your leeks, garlic, and prosciutto till lightly caramelised
• Add your mushrooms and continue to sauté till slightly tender (about 2 mins)
• Deglaze pan with white wine and reduce by 2/3 
• Add your chicken stock and pasta continue to reduce till left with a syrupy consistency
• Add your parmesan cheese and parsley and toss well
• Remove from stove and add all of your carbonara mix and stir constantly. The sauce should coat the pasta.
• Check seasoning. You may wish at this stage to add more cheese or parsley depending on your taste.
• Serve immediately

Notes:

Once you have added the carbonara mix be sure not to boil as the eggs will curdle and give the pasta a distinct cooked egg flavour, which will over power the dish.

Remember that the carbonara mix is the thickening agent for this dish and if your sauce is to wet then simmer on stove very slowly being sure to stir continuously.

Fettuccini with rocket and pistachio pesto, roast egg tomatoes and grana padano cheese

Serves: 4

Ingredients:

• 2 bunches of chopped rocket
• ¼ bunch of chopped basil
• 100 mls olive oil
• 30 mls of lemon juice
• 2 shallots chopped
• 80 grms finely shaved Regiano Parmesan cheese
• Rocket and pistachio pesto (see below)
• 6 egg tomatoes (see below)
• Maldon sea salt and freshly ground black pepper

Method:

• In a large pot boil your pasta till al dente and stain
  Return pot to the stove. On a very low heat add all the remaining ingredients except the cheese and lemon juice and warm slightly.
• Add in your pasta and mix together
• Finally fold through the lemon juice and crumble in the cheese and serve
• Season to taste

For the rocket and pistachio pesto

• 100grms rocket, 
• 1/2 bunch picked basil
• 2 cloves garlic
• 30 grms Shaved Regiano Parmesan cheese
• 20 grms pistachio kernels roughly chopped
• 40 mls lemon juice
• 100 mls olive oil
• Maldon sea salt large pinch, Freshly ground black pepper

Method:

• Using a blender puree the rocket, basil, garlic, olive oil and lemon juice to a fine paste remove form blender and place on a large bowl and fold in the pistachio nuts and Parmesan
• Season to taste

For the oven dried tomatoes

• Cut the egg tomatoes in half-length ways and lay on a baking tray
• Drizzle with balsamic vinegar and olive oil and season with salt and pepper
• Roast in a pre-heated oven at 160c for 4 hours
• When cooled cut in half again lengthways

Notes:

Do not over heat the pesto, as it will develop a bitter taste. This dish really does require a premium salt such as Maldon sea salt. Seasoning of this dish is imperative.