Creamy Pancetta Linguine

This recipe is quick but tasty, the creamy sauce combined with the soft mushrooms and crispy pancetta finished with a slight nutty flavour from the parmesan is one of my favourite pasta dishes. I prefer using linguine or bucatini rather than spaghetti as I like the pasta thicker. This is a great recipe if you’re pushed for time but still want a good home cooked meal.

Ingredients:

  • Pancetta
  • Mushrooms
  • Cream
  • Parmesan
  • Olive oil
  • Garlic
  • Linguine

Method:

  1. Add a small amount of olive to the frying pan and cook the pancetta completely
  2. Remove the pancetta and cook through the mushrooms
  3. Once cooked add the Pancetta back into the pan with the cream and parmesan
  4. Crush the garlic and add to the sauce
  5. Simmer while the pasta is cooking
  6. Take some of the water the pasta was cooked in and add to the sauce, I usually add around half a ladle depending how thick you like it
  7. Drain the pasta and add to the frying pan
  8. Mix well and serve
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Quick and easy Tortellini

This super easy pasta is ideal for an evening when you have little time or energy but still want good food. With just a few ingredients and no time at all this dish is a perfect go to. As a student living away at university and working part time after a long day like most people I don’t always want to spend hours cooking which is why I love this pasta. It also doesn’t cost a lot to make.


Ingredients:

  • Fresh Tortellini
  • Olive oil
  • Red onion
  • Tomato puree
  • Garlic Powder
  • Cream
  • Oregano
  • Salt
  • Pepper
  • Chilli (Optional)

Method:

  1. Fry the onions off in the Olive oil
  2. Continue to fry the onions adding the Tomato Puree, add according to how many you are cooking for*
  3. Add enough water depending how much Puree you have used, slightly thicker is better
  4.  Add the Oregano and Garlic Powder, I like lots of Oregano
  5. Add the cream and rest of the ingredients
  6. Cook on low for a little while until the Tortellini is ready
  7. Drain the Tortellini and mix straight into the frying pan, serve with fresh basil.
*Be sure to fry the Tomato puree before adding water as it improves the flavour

 

Pasta is one of my favourites as theres endless combinations and always something new to try, make sure you try this one at home! It’s full of flavour, creamy and delicious. I like using Tortellini with porcini mushrooms as I love the flavour, Spinach and Ricotta also works well. I have also found that ASDA’s Tortellini is really tasty, half a packet is a good single portion size. Unfortunately as this is quite a cream based sauce if you keep it overnight the sauce dries up, but it takes no time to make a little extra sauce.

 

Albondigas Inspired Dish

If you haven’t yet been to Las Iguanas then you’re seriously missing out, it definitely is one of my favourite restaurants. This recipe was inspired by their dish Albondigas, I took note of some of the ingredients and made it my own. When I am cooking I like to make it up as I go, trying out different combinations.

I love Kofta meat that I learnt to make from my mother so I decided to combine them in a sauce similar to an Albondigas dish and it tastes delicious. It’s easy too as its pretty much the same herbs and spices in the meatballs as the sauce.


Ingredients:

Kofta Meatballs:

  • Lamb Mince
  • Crushed Garlic
  • Egg
  • Coriander
  • Mint
  • Cumin

Sauce:

  • Chopped tomatoes
  • Olive Oil
  • Cumin
  • Bay Leaves
  • Coriander
  • Mint
  • Garlic
  • Red Onion
  • Olives (optional)
  • Chilli
  • Salt
  • Pepper
  • Sugar

 

Method:

  1. Start by making the meatballs, place all the ingredients in a bowl and combine
  2. Once everything is incorporated shape into balls, making sure all are even sizes.
  3. Dice the onion and lightly fry in Olive oil, adding the meatballs and garlic
  4. Once the meatballs have browned add the tin of chopped tomatoes.
  5. Add the rest of the ingredients (herbs and spices) to taste.
  6. When cooking with tomato based sauces sometimes I like to add a pinch of sugar to balance flavours as the tomatoes can be too bitter.
  7. Cook on low and simmer
  8. To serve I like to fry Italian bread in a little olive oil

 

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You can adapt this dish to however you like, it could be served with rice or add in some aubergine.  In the picture I served it with fried flatbread which really complemented the dish. Or alternatively it could be a small starter before your main course or serve as part of a tapas.

Be sure to try it out and make it your own, enjoy!