La Lanterna The Food Diaries - Carbonara

The La Lanterna food diaries return with our head chef and co owner Luca preparing one of our most popular dishes Carbonara.

Ingredients

• salt and freshly ground pepper
• 225 g tagliatelle, fresh or dried
• 200 g parmesan freshly grated
• 100 ml double cream
• 1 egg yolk
• 1 clove garlic, finely chopped
• 100 g smoked lardons of bacon
• 50 ml white wine


Method

1. Bring a large pan of salted water to the boil. Add in the tagliatelle and cook according to packet instructions until al dente. Drain and keep warm.

2. Meanwhile, mix together 100g of the grated Parmesan, the cream, egg yolk and garlic, mixing well.

3. Fry the bacon lardons in a large, heavy-based frying pan until brown. Add in the wine and de-glaze the pan, scraping it with a spatula.

4. Mix in the tagliatelle and the Parmesan mixture. Season with freshly ground pepper.

5. Fry for 15 seconds, then serve at once with the remaining Parmesan cheese.


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Spaghetti allo Scoglio - Recipe

Spaghetti allo Scoglio,

Spaghetti with king prawns , mussels, chilli & white wine

Serves 4

300g King Prawns Deveined

200g Clean Mussels

12 Cherry Tomatoes chopped

1 Clove Crushed Garlic

1 Chopped Fresh Red Chilli

1 Handful Fresh Parsley

100ml Dry White Wine

1 Tablespoon Tomato puree

50 Mls Oilve Oil

4oog Dececco Spaghetti 

1. Season the prawns with salt & pepper and put in a bowl with chopped cherry tomatoes, garlic,chilli, tomato puree & 30ml olive oil .

2. Set aside to Marinade for 10 Minutes whilst cooking the spaghetti.

3.Cook the spaghetti in plenty of boiling water with a pinch of Salt Following the cooking time on the packet until just al dente.

4.Meanwhile heat a the rest of the olive oil in a large saute pan or wok and add the spring onions and cook until soft, not coloured.

5. Add the mussels to the pan and saute quickly for 2 minutes add the white wine and put a lid on the pan for twoo minutes to allow the mussels to cook.

6. Remove the lid discard any mussels that have not opened and add the prawn marinade and allow the prawns to cook for 2 to three minutes .

7.Drain the pasta and add to the pan with the mussels & king prawns .

8.  Toss through the pasta & the mixture season with salt & cracked black pepper add a little virgin olive oil & the chopped flat parlsey .

9. Allow the mixture to coat the spaghetti well on a reduced heat 

How To Make Grilled Italian Sausage & Mushroom Risotto

Cook 1 whole onion and 1 small clove of crushed garlic until golden in vegetable oil with a small knob of butter. Add 250g of good quality Arborio rice and stir continuously for 1 minute until the grains are shiny.


Turn up the heat and add 175ml of dry white wine and allow to bubble until it is fully absorbed. Following this then add a little at a time of 1.5l of prepared vegetable stock being careful not to add too much at any one time. The rice should be ready in approximately 18 minutes of slow cooking, Separately soak 80g of dry porcini mushrooms in luke warm water to soften, these can be chopped along with some button mushrooms &  added to the risotto along with a little of the liquid from the mushrooms for flavour after 15 minutes of cooking so as to finish cooking in the risotto.

Separately slice open and grill 400g of Tuscan Italian sausage for 5 minutes each side then leave to rest for 3 minutes. When the rice is cooked remove pot from the stove, add in 30 g of butter along with 40 g of grated parmiggiano reggiano, fold together & do not return the stove, serve & garnish with Grilled Tuscan sausage.