Spaghetti alla carbonara

Try Rick Stein's recipe for a classic, creamy carbonara.

Ingredients

• 400g/14oz dried spaghetti
• 175g/6¼oz piece smoked pancetta, rind removed
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, finely chopped
• handful flatleaf parsley leaves, finely chopped
• 3 large free-range eggs, beaten
• 50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
• salt and freshly ground black pepper, to taste

Preparation method

1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.
2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.
3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.
4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.
5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

Spaghetti alla carbonara

Try Rick Stein's recipe for a classic, creamy carbonara.

Ingredients

• 400g/14oz dried spaghetti
• 175g/6¼oz piece smoked pancetta, rind removed
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, finely chopped
• handful flatleaf parsley leaves, finely chopped
• 3 large free-range eggs, beaten
• 50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
• salt and freshly ground black pepper, to taste

Preparation method

1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.
2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.
3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.
4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.
5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

Central government to challenge Catalan assembly’s sovereignty declaration

The decision follows rulings by solicitor general’s office and State Council.

The central government on Friday said it would challenge the legality of a sovereignty declaration made by the Catalan assembly in January with the Constitutional Court.

El Pais

Central government to challenge Catalan assembly’s sovereignty declaration

The decision follows rulings by solicitor general’s office and State Council.

The central government on Friday said it would challenge the legality of a sovereignty declaration made by the Catalan assembly in January with the Constitutional Court.

El Pais

Former PP treasurer to sue party for unfair dismissal

New twist to ongoing controversy contradicts assurances that Bárcenas left post in 2010.
El Pais

Former PP treasurer to sue party for unfair dismissal

New twist to ongoing controversy contradicts assurances that Bárcenas left post in 2010.
El Pais

Lemon chicken

This recipe suggests bone-in, skin-on chicken thighs, however, you could use chicken breast. Serves 4

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Lemon Chicken

INGREDIENTS
600g chicken thighs, skin on, bone in, trimmed of excess fat
1 tablespoon whole grain mustard
1 tablespoon lemon zest (half
for rub and half for sauce)
1 1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
2 tablespoons olive oil
(half for rub, half for cooking)
Juice of one lemon
300ml chicken stock
2 garlic cloves, crushed
1 tablespoon butter
1 tablespoon ? our

METHOD
1) Heat oven to 200C/180C fan/gas 6.

2) Stir mustard, half the lemon zest; the oregano, thyme, salt and half the oil in a bowl to make a rub.

3) Stir remaining lemon zest, lemon juice and the chicken stock in another bowl or jug.

4) Use your fingers or a brush to coat chicken on both sides with the rub.

5) Heat remaining oil in a oven-safe frying pan over medium heat. Add garlic then cook until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic; leave the oil.

6) Add chicken, skin-side down into the hot oil and cook for 2-3 minutes or until the skin has turned golden brown.

7) Turn the chicken then add lemon juice mixture. Place pan into the oven and bake for about 30 minutes until cooked.

8) Remove pan from oven then transfer chicken to a plate and cover with foil.
9) Place pan over medium heat and bring remaining liquid to a simmer.

10) In a bowl, use your fingers to mix butter and ? our into a dry paste. Whisk into the sauce to thicken.

11) Place chicken back into the pan and serve with rice and vegetables or with mashed potatoes.

 lemon zest=rayado de limón;  thyme= tomillo; a rub=aderezo; chicken stock= caldo de pollo; foil= papel de aluminio; simmer= a fuego lento

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