Oh, hello there.
How are you? How's your mother? Yes, it's getting a bit nippy out, isn't it? Little bit parky, yes. Getting dark early. Still, soon be Christmas, eh?
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| Better than going out in the cold |
Anyway, someone pointed out to me recently that I haven't actually posted a recipe for
absolutelyfuckingages so here's something new I've been working on for the Winter season.
A warming and hearty pasta sauce that's quick and easy to make; sort of Italian with an Anglo-Welsh twist.
Perfect comfort food for an evening in. After all, you don't want to go outside, do you?
And, yes, I'll try to post recipes more often. I know you like them.
Leek & Stilton Carbonara
Ingredients: (makes enough sauce to coat four generous portions of pasta)
Pancetta cubes (or Guanicale if you can get it), about 1/3 lb
Leeks, 2-3, topped and tailed
Stilton, about 1/4 lb, crumbled
Garlic, 2-3 cloves, finely diced
White Wine, about 2 glasses
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| It's cheesy... |
Butter, a very large knob, as it were
Single cream, about 1/4 pint
Olive oil, a little for frying
To serve:
Tagliatelle, or other fresh pasta of your choice
Black pepper
Fresh Parmesan
Method:
Set a pan on a medium-high heat, and fry off the pancetta and garlic in a little oil for 4-5 minutes while finely slicing the leeks - it's best to use a high-sided saute pan if you're going to be making a decent quantity of sauce.
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| ...and, err, Leeky |
Add the leeks and cook for a few more minutes until they soften and start to disintegrate, before turning down the heat a bit. Whack in the crumbled Stilton and a little butter, and stir it about as the cheese melts and begins to coat the meat and leeks.
Pour in the wine a little at a time - if the cheese starts to burn or turn brown, the temperature is too high. It's also perfectly acceptable to add more butter at this point. Because we like butter.
Leave it to simmer for a few minutes while you cook your pasta, but, importantly
don't add the cream until a couple of minutes before you're ready to serve.
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| Almost done! |
Once you've added the cream, stir it in, and maybe turn up the heat a notch - you're looking for a consistency that is deliciously creamy but not too thick as it's got to coat the pasta easily.
With plenty of already-salty ingredients in the mix, you shouldn't need to add any further seasoning, but tasting the sauce will do no harm.
Finally add your cooked, drained pasta, ensure it's all well coated and serve right away with a healthy sprinkling of freshly ground black pepper and a little parmesan.
An Italian White will go well with this
Ben Appetit!
