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Lobster with spaghetti
Spaghetti alla carbonara
Spaghetti with White Clam Sauce
Minutes to make, a lifetime to master. How do you prefer your spaghetti carbonara? Try Rick Stein's classic, or change it up with a carbonara risotto from Delia.
This is a wonderful seafood pasta dish that combines the briny, buttery delicate taste of fresh clams, white wine, garlic and parsley with the wonderful "mouth feel" of al dente pasta...
This easy spaghetti dish is a great way to serve frozen cooked lobsters that are a little smaller, if each person gets a half..
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400g/14oz dried spaghetti
175g/6¼oz piece smoked pancetta, rind removed
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
handful flatleaf parsley leaves, finely chopped
3 large free-range eggs, beaten
50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
salt and freshly ground black pepper, to taste
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Recipe posted by infility