For 4 people
4 egg yolk
1 whole egg
200g bacon or pancetta
100g grated parmesan
150ml pasta water
Salt and freshly ground black pepper to taste
1. Cut bacon in small cubes and put aside. Heat up a pot with salted water and cook pasta until aldente for 8-9 minutes. Mix egg and egg yolks very well in a bowl with half of the grated parmesan.
2. Heat up a pan and add bacon cubes, then roast them for several minutes until they are a little bit crispy. Turn out the heat and wait until the pasta is done.
3. When the pasta is ready, save 100ml of the cooking water and put aside. Drain pasta and add to the bacon in the pan. Add egg-parmesan mixture while stirring on very low heat, and add as much pasta water as you need to make a creamy sauce. Season to taste with salt and black pepper (I use a lot pepper for this sauce, because I love the combination between the creamy sauce and crunchy pepper pieces). Be careful with the heat, if it’s getting too hot, the egg will curdle and the sauce will not look smooth and creamy. Arrange on plates and add the remaining cheese. Enjoy!
For 4 people
500g sweet potatoes
100g grated cheddar
100g grated parmesan cheese
250ml whipping cream
1 big broccoli
1 egg yolk
2 cloves of garlic
Salt and ground black pepper to taste
1. Peel potatoes and sweet potatoes and cut them in cubes (2cm). Cook them in salted water for about 7 minutes (they should not be totally soft because they will get softer in the oven). Meanwhile cut the broccoli in bite sized pieces and put it aside. Chop onions, garlic and pepperoni finely; do the same with the bacon.
2. 3 Minutes before the end of the cooking time, add broccoli to the boiling potato water. Drain the vegetables and put them aside.Heat up a saucepan with oil; add the bacon and roast it until crispy (remove 1-2 tablespoon from the pan and put aside) then add garlic, onions and pepperoni and let everything roast for 3 minutes. Add the cream and milk and let it simmer for a few minutes. Season to taste with salt and pepper.
3. Prepare a big greased oven dish and add the cooked vegetables. Add egg yolk to the cream sauce while stirring, also add half of the grated parmesan and pour the sauce over the potatoes and broccoli. Sprinkle with cheese and the saved bacon cubes and bake it in the oven for about 25-30 minutes (180°) until lightly browned.
4. Let the casserole cool down for 10 minutes before serving. Enjoy!
For 4 people (as side dish)
250g lentils (green or red)
250g small potatoes
4 slices of bacon
1 bunch of parsley
1 bunch of spring onions
1 tablespoon mustard
1 teaspoon honey
100ml balsamic vinegar
100ml olive oil
Salt and pepper to taste
1. If you can find baby potatoes cut them in half, if the potatoes are bigger then 1-2cm cut them in bite sized cubes. Clean the lentils under running water and add them in a pod with boiling water together with the potatoes. Cook for 15-20 minutes, until the lentils are done but firm to the bite; Drain the water and put aside to cool down a little.
2. Cut the carrots in small cubes and put them aside, do the same with the cucumber and give it into a big salad bowl. Chop the parsley and spring onions finely and add them into the bowl.
3. Cut the bacon in fine stripes and heat up a saucepan without oil. Add the bacon and roast for about 3 minutes until crispy. Remove the bacon from the pan and add the carrot cubes (there will be fat left from the bacon); roast for 3-4 minutes and put them aside together with the bacon.
4. For the dressing mix mustard, balsamic vinegar and honey very well. Afterwards add the oil slowly while stirring with a fork until the mixture is uniform and creamy; add salt and pepper to taste.
5. Add lentils, potatoes, carrots and bacon to the other ingredients into the salad bowl and pour in the dressing; mix everything well and leave the salad to stand for about 1 hour before serving. Enjoy!
Filled with scrambled eggs, avocado, bacon and feta cheese