Look at this Carbonara it’s Spaghettini Carbonara with Pumpkin ….yum
As well as making this awesome Carbonara, I’ve been writing recipes for Australian bananas website. I have lots of bananas everywhere so have sculled a few of these Banana Blackberry smoothies
Well I thought banana and blackberry smoothie was a good idea, and it was.
This is a roasted Pork rack. It is A-mazing. I can not tell you just how incredible Murray Valley Pork is. I get to work with a lot of ingredients but this really is on the top of my list. A lot of people don’t buy Pork as the flavour is a bit strong and it dries out so much during cooking. I also do not buy standard supermarket Pork, but this MVP is not like that at all. You NEED to try it. Yes they sent me this rack to test but I SO want you to try it. You may find a stockist in your area. Or get lots of inspiration on facebook
I don’t eat pasta often but I cannot resist Spaghettini, or Sopracapellini as Giovanni Fabbri, the famous pasta maker from Florence, calls it. In other words I love a skinny sketty.
I saw this recipe last week on Good Food Week and loved the idea. It turns out that the huge bucket of it I made has all been eaten. Shari added a delicious mix of pinenuts and sage but I just had the basics, so that’s what mine has.
Here’s the recipe. Maybe it would be good at your house too.
- 500 gm pumpkin more or less, chopped into 2cm pieces
- 400 gm Spaghettini or spaghetti
- 200 gm bacon eye bacon, chopped
- 100 gm parmesan fine grated
- 375 ml cream (1 1/2 cups) (or light carnation cream if you like)
- 2 cloves garlic crushed
- 150 gm onion small finely diced
- 60 ml olive oil 3 tablespoons
- 5 gm salt and pepper to taste
- 1/2 cup parsley chopped flat leaf