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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Rigatoni carbonara with garlic


Perfectly traditional? No. Tasty? Oh, yes.

You'll need

350 gm dried rigatoni 2 tbsp olive oil 200 gm smoky pancetta or guanciale, cut into lardons 2 garlic cloves, finely chopped 2 eggs 2 egg yolks 50 gm finely grated pecorino 50 gm finely grated Parmigiano-Reggiano, plus extra, to serve

Method

  • 01
  • Cook pasta in a large saucepan of generously salted boiling water until al dente (5-8 minutes).
  • 02
  • Meanwhile, heat oil in a large frying pan over medium-high heat, add pancetta and fry until crisp (4-5 minutes). Add garlic and stir until fragrant (30 seconds).
  • 03
  • Whisk eggs, yolks and cheeses in a bowl, and season to taste.
  • 04
  • Drain pasta, reserving a little cooking water, and return to pan off the heat. Add egg mixture, toss well until thickened slightly and pasta is evenly coated, adding a little reserved pasta water to thin the sauce if necessary. Toss pancetta through pasta, season thoroughly with black pepper and serve scattered with extra parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2016

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