Spaghetti Carbonara

We liked this one so much we thought we would share it with you; ideal mix of carbs, protein and fat. Taken from Men’s Healthmagazine January/February; recipe by Richard Bertinet, author of Cook in a Class of your Own.

Ingredients

250gms of Helen Browning’s organic bacon

500gms spaghetti pasta

8 egg yolks

100gms Parmesan grated

Heavy cream

Method

Step 1

Cook the spaghetti as per instructions on the pack; spin it around with a fork to ensure it doesn’t stick together

Step 2

Mix the egg yolks, cream and Parmesan in a bowl.

Step 3

Chop the bacon and fry it until crispy, then drain it on kitchen paper.

Step 4

When the pasta is cooked, drain it and return to the pan.

Step 5

Set the pan to a low heat, add the crispy bacon and egg mixture and toss for 30 seconds or so.

Step 6

The residual heat from the bacon and pasta will cook the eggs – just keep your tossing time to a minimum so they don’t scramble.

Mushroom Explosion

Although the weather has felt pretty miserable over the last few weeks it’s been absolutely perfect for mushrooms – there’s been an explosion in the local area and James, our photographer from ProHides, has been out in the rain capturing images. We don’t want you to miss out though so if you’ve got a camera, big or small, why not join him on Sunday 3rd of November for a photowalk to see some of these wonders for yourself.

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A lot of love out there for Corned Beef (without a key)

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Helen Browning's @HelenBOrganic

3 weeks ago
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