Tagliatelle with carrot and tarragon carbonara sauce

Trust me: this is good.

INGREDIENTS:

  • 2 carrots, peeled and finely chopped
  • 1 tbsp finely chopped onion
  • 1 tbsp olive oil or butter
  • 250g tagliatelle
  • 2 eggs, beaten
  • 50g grated parmesan
  • 1 tbsp tarragon
  • salt and pepper

METHOD:

  • Bring a large pan of salted water to the boil, put in the tagliatelle, and cook for 8 minutes.
  • While the tagliatelle is cooking, fry the onion and carrot in the olive oil or butter until cooked, about 6 minutes.
  • Mix the eggs, tarragon, salt and pepper and parmesan in a bowl.
  • When the pasta is cooked, drain it, and stir in the carrots, onions and egg mixture, and stir until the sauce is hot but still creamy; do not try to get the egg set, that is not the point
  • Serve quickly, while still good and hot, with pepper and more parmesan, to taste.

Cabbage, celeriac, carrots and cream

Delicious. Another Gordon Ramsey creation, I watched this on a youtube clip and tried it without knowing the quantities. It was excellent

INGREDIENTS:

  • 30g butter
  • Half a savoy cabbage, shredded
  • A couple of carrots, diced
  • A celeriac, diced
  • 100g pancetta, diced
  • Salt and pepper
  • 150ml cream

METHOD:

  • Fry all the vegetables and the pancetta in the butter at a high temperature for about four to five minutes. 
  • Pour the cream around the edge of the pan, season with salt and pepper and stir to mix. 

You could add a wee grating of nutmeg, but it is delicious without.