spaghetti carbonara

Serves 2

Preparation time 5 minutes

Cooking time about 10 minutes

50 g (2 oz) pancetta or streaky bacon, finely chopped

1 tablespoon olive oil

2 egg yolks

25 g (1 oz) Parmesan cheese, grated, plus extra to serve

75 ml (3 fl oz) single cream

200 g (7 oz) fresh spaghetti

salt and pepper

snipped chives, to garnish

Put the pancetta or bacon and the olive oil in a small roasting tin and place on the upper rack of the halogen oven. Set the temperature to 200°C (392°F) and cook for 4–5 minutes, stirring once, until browned.

Mix together the egg yolks, Parmesan and cream in a bowl. Season to taste.

Cook the pasta in plenty of salted boiling water for 2–3 minutes until tender. Drain and turn into a shallow ovenproof dish. Add the cream and egg mixture and tip in the cooked pancetta or bacon. Stir lightly and cover with foil.

Place on the upper rack of the halogen oven and set the temperature to 175°C (347°F). Cook for 2–3 minutes until hot and the cream and egg mixture is lightly cooked. Serve sprinkled with extra grated or shaved Parmesan garnished with snipped chives.

For spaghetti with roasted tomato sauce, arrange 600 g (1 lb 2 oz) halved ripe tomatoes, cut sides facing up, in a single layer in a shallow ovenproof dish and sprinkle with 2 finely chopped shallots, 1 teaspoon dried oregano, 1 tablespoon olive oil, 1 teaspoon caster sugar and a little salt and pepper. Place on the lower rack of the halogen oven and set the temperature to 225°C (437°F). Cook for about 30 minutes until the tomatoes are lightly browned. Heat 3 tablespoons olive oil in a saucepan on the hob and fry 2 teaspoons crushed coriander seeds for 1 minute until fragrant. Stir in the roasted tomato mixture and mix well. Blend in a food processor until smooth. Cook the spaghetti as above and serve with the roasted tomato sauce.