Sarah Butler: My carbonara recipe is sure to impress, even in a rush

And once you make homemade garlic bread, you will never have it any other way.

Enjoy these two recipes this week and add them to your collection of family favourites.

This week, I have two delicious recipes that are quick to make and sure to impress, even in a rush.

Spaghetti carbonara’s recipe is always up for debate: egg yolks only or whole eggs; which bacon is correct? Should you add cream? (No!)

As you know, I like to keep food easy, so use whatever bacon you want. I am partial to egg yolks over whole eggs on this one; they give a lovely colour to the sauce and are less likely to scramble when the pasta water is added.

Homemade garlic bread is one of my favourite things. Its key ingredients are real butter, fresh parsley, and crusty bread. There is never enough— it vanishes. For a cheesy edition, grate a little parmesan into the garlic butter mixture.

Once you make homemade garlic bread, you will never have it any other way. It’s the perfect side to many dishes and so simple to make well. It’s great to make up slices, freeze them uncooked, and then pop them in the oven when you need them. Enjoy these two recipes this week and add them to your collection of family favourites.

Spaghetti carbonara

recipe by:Sarah Butler

This is my version of the Italian favourite. I know there are many variations of this popular dish. I always have pancetta lardons in the fridge for those days when I have few ingredients or time for dinner. It’s quick, easy, and tasty. What’s not to love

Servings

4

Preparation Time

 10 mins

Cooking Time

 15 mins

Total Time

 25 mins

Course

 Main

Ingredients

• 300g spaghetti

• 100g pancetta lardons

• 1 garlic clove, minced

• 4 eggs yolks

• 150g parmesan, grated finely

• Salt and freshly ground pepper

• 1 tbsp fresh parsley, chopped

Method

1. Cook the pasta in salted boiling water until al dente.

2. Fry the pancetta in a pan until golden, adding in the minced garlic for the last minute of cooking. Leave the bacon in the pan for now.

3. Combine the egg and parmesan in a bowl.

4. Once the pasta is cooked, keep 100-200ml of the pasta water for the sauce. Strain the pasta and add to the frying pan with the bacon over a medium heat. Combine everything.

5. With the pan on medium to low heat, pour the egg mixture into the pasta, followed by the pasta water.

6. Combine the pasta with the sauce to coat it entirely — this will only take a minute or so.

7. Remove from the heat and be careful not to cook it too long or the eggs will scramble.

8. Season liberally with freshly ground black pepper. Serve a portion of pasta on a plate and spoon some bacon lardons on top. Garnish with fresh parsley and some grated parmesan.

Sarah's Secrets

Watch the sauce carefully. It only takes a minute to scramble, which you don’t want to happen, so keep the pan on a low heat.

Garlic Bread

recipe by:Sarah Butler

Such a simple recipe and a million times nicer than pre-made and frozen. Be sure to use real Irish butter, fresh garlic and fresh parsley for the best results.

Servings

2

Preparation Time

 5 mins

Cooking Time

 15 mins

Total Time

 20 mins

Course

 Baking

Ingredients

• 1 baguette

• 120g softened butter

• 4 cloves garlic, minced

• 1 tbsp fresh parsley, finely chopped

• Pinch of sea salt

• Optional: 50g freshly grated parmesan or mozzarella

Method

1. Preheat oven to 220°C, 200°C fan, gas 7. Line a large baking sheet with parchment paper or foil.

2. Cut the bread into slices and place on a large baking sheet.

3. Mix the butter, garlic, parsley and salt in a bowl until well combined.

4. Spread evenly over the bread. Bake for 10-15 minutes or until golden brown.

5. If you want to add the cheese, add it in the last 2 minutes of baking.

Sarah's Secrets

To make ahead, slice a loaf and spread each slice with garlic butter. Freeze them on a tray.

Once frozen, transfer them to a freezer bag and cook from frozen anytime you want.