Today I have two very easy to make recipes, both of which became popular midway through the last century. Carbonara, made with eggs, hard cheese and pepper, was introduced in Italy and usually served with spaghetti – though it is now used with many different pastas.
The smoked salmon makes it even tastier. Or you could try Goatsbridge smoked trout from Ger and Mags Kirwan in Thomastown, Co Kilkenny. In Co Louth, you will find another fine family business that grows asparagus and garlic. The Colliers in Drummond House in Baltray are people who care about how food is produced. Check out their website at www.drummondhouse.ie.
Butternut squash was first developed in America in the 1940s. There is a story that it was given the name because it is “soft as butter and sweet as nuts”. I don’t know if it is true, but it makes sense to me. The orange flesh has that sweet nutty taste, like a pumpkin. It is also delicious roasted and is great for soups. Try any Simply Better Bronze Die DOP pasta. It is excellent.
Hot-smoked salmon carbonara
Serves four to six
500g spaghetti
200g (7oz) asparagus spears, trimmed
200g (7oz) frozen peas
4 eggs
4 tbsp cream
100g freshly grated Parmesan cheese
200g hot-smoked salmon, broken into bite-size pieces (skin discarded)
2 tbsp chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper
Butternut squash lasagne with ricotta
Serves six
One butternut squash, peeled, seeded and diced
1 tbsp chopped fresh sage
2 tbsp olive oil, plus a little extra
500g (1¼lb) fresh Italian ricotta cheese
Two eggs
250g (9oz) mascarpone cheese
200g (7oz) freshly grated Parmesan cheese, extra to garnish
6 fresh pasta lasagne sheets
Sea salt and freshly ground black pepper
Green salad, to serve