Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “free range eggs”

Chorizo & Spinach Spaghetti Carbonara

We love Spaghetti Carbonara and eat it a lot as it’s probably the easiest pasta dish to put together.  When hubby suggested adding chorizo sausage instead of bacon that sounded very interesting and combined with the spinach it was really delicious… Nutmeg is the best friend of spinach and I always add a pinch when cooking it as it gives a lovely little zing to this wonderful green vegetable…

The amounts here make about 4 serves – depends how greedy you are feeling…

Chorizo & Spinach Carbonara

Ingredients:

Spaghetti

Extra Virgin Olive Oil

1 cured chorizo sausage skinned and chopped in small pieces

350g bag of pre-packaged spinach leaves

I clove of garlic grated

1 cup of finely grated parmesan cheese

4 fresh free range eggs

1/2 teaspoon freshly grated nutmeg

Salt & ground black pepper to taste

Method:

Cook spaghetti in plenty of salted boiling water until al dente

In the meantime heat a generous lug of olive oil and gently fry the garlic and chorizo until slightly coloured

Throw in the spinach and stir until wilted

Season to taste with salt, pepper and nutmeg

In a large jug, gently whisk the eggs and fold in the parmesan cheese

When spaghetti is ready drain well and tip back into the pot over a very low heat

Add the chorizo and spinach mixture coating all the strands of spaghetti well

Add the egg and cheese mixture and toss well – the heat of the spaghetti will cook the egg

Be careful not to have heat up too high as the eggs will scramble if too hot.

Serve in a warmed bowl with additional ground black pepper to garnish

 

Bon Appetit!  🙂

Spaghetti Carbonara

Who doesn’t love a deliciously creamy Spaghetti Carbonara?  It is one of the quickest and easiest pastas to make as we always have eggs and bacon and parmesan cheese in the fridge…

My recipe has been honed over the years and this is our favourite version.  If you don’t have spinach it is also wonderful with peas – just throw in a large handful of frozen peas in with bacon mixture and stir through – they defrost in no time.

Pancetta is also the choice of most people which I always use if I happen to have some but I find bacon does just as well as a substitute.  I never add cream to my Carbonara as I find the eggs are rich and creamy enough and the cream can make it a bit stodgy.

The only tip I will advise you to follow is always use dried pasta for Carbonara.  It can be Linguine or Fettucine but avoid using fresh pasta.  For some reason the fresh pasta doesn’t stay firm when mixed with the eggs and it tends to go a bit gluggy…

Again – it’s your choice – there are no absolute rules – whatever tantalises your taste buds!  I have also cooked this for vegetarians (ones who eat eggs) and omitted the bacon – it’s just as yummy…

Spaghetti Carbonara

 

Ingredients:

Spaghetti

Extra Virgin Olive Oil

200 g of good quality streaky bacon sliced in batons

150g box of prepackaged baby spinach

I clove of garlic grated

1 cup of finely grated parmesan cheese

4 fresh free range eggs

Salt & ground black pepper to taste

Method:

Cook spaghetti in plenty of salted boiling water until al dente

In the meantime heat a generous lug of olive oil and gently fry the garlic and bacon until bacon is slightly crisp

Throw in the spinach and stir until wilted

In a large jug, gently whisk the eggs and fold in the parmesan cheese

When spaghetti is ready drain well and tip back into the pot over a very low heat

Add the bacon and spinach mixture coating all the strands of spaghetti well

Add the egg and cheese mixture and toss well – the heat of the spaghetti will cook the egg

Be careful not to have heat up too high as the eggs will scramble if too hot.

The egg should be creamy like a sauce.

Season well with salt & pepper

Serve in a warmed bowl with additional ground black pepper to garnish

 

Bon Appetit!  🙂

Best Ever Scrambled Eggs

There is nothing more delicious than properly made scrambled eggs. Most people make them using milk or cream – I subscribe to the school of thought scrambled eggs should never have milk or cream near them.  If I order scrambled eggs when we go out I usually end up with a watery moat around a mound of pale gloop (that’s caused by the milk) or they are like little hard bullets having been cooked too long.

All you need are fresh free range eggs, a small amount of butter and a frisson of Parmesan cheese.

Aussie Farmers Direct delivers fresh free range eggs to my door every Saturday morning so we often have scrambled eggs – it is one of my husbands favourites…

This recipe serves two hungry people…

Scrambled Eggs

Ingredients:

6 fresh free range eggs

1 teaspoon of butter

Salt & Pepper to taste

1 tablespoon freshly grated parmesan cheese

Tabasco sauce (goes wonderfully well with eggs)

Method:

Melt butter in a small non-stick pot or pan

Break the eggs carefully first into a saucer (to make sure they are all ok – nothing worse than getting to egg 5 and the last one is rotten) then slide into the melted butter

When all the eggs are in the pot, season with salt & pepper

Gently break the eggs up with a wooden spoon – you don’t want to beat them as you want the texture to be a good mix of white and yolk

Keep moving around the pan until just set – they should be oozy and creamy and not quite cooked.

Stir through the Parmesan cheese and serve immediately

By the time they hit the plate they are ready.

Shake over a little Tabasco Sauce – this goes amazingly well with eggs of any kind

Serve with hot buttered toast…

Bon Appetit! 🙂

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