Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Carbonara cacio e pepe mac & cheese
Serves 4
Easy
Prep:
Cook:
Combine three classic dishes to make the ultimate version of this timeless pasta bake. To make it veggie, leave out the pancetta and use vegetarian cheeses
Skip to ingredients
- 50g butterplus extra for the dish
- 150g smoked diced pancetta
- 1 tsp cracked black pepper
- 50g plain flour
- 700ml whole milk
- 350g macaroni
- 150g extra mature cheddargrated
- 50g parmesanfinely grated
- 50g grated mozzarella
- 50g panko breadcrumbs
Nutrition: Per serving
- kcal980
- fat49g
- saturates27g
- carbs89g
- sugars10g
- fibre5g
- protein42g
- salt2.72g
Method
step 1
Melt the butter in a saucepan over a medium heat until sizzling, then fry the pancetta for 5-6 mins until crisp and golden. Turn the heat down to low, add the black pepper and cook for 2 mins until well toasted. Stir in the flour and cook for 1 min more, then gradually whisk in the milk until smooth. Simmer for 3-4 mins, stirring until thickened.
step 2
Meanwhile, cook the macaroni following pack instructions until al dente, then drain. Take the sauce off the heat and stir through the cheddar and half the parmesan until melted and smooth. Taste and season if needed, then mix in the pasta. At the last minute, stir through the mozzarella.
step 3
Heat the oven to 200C/180C fan/gas 6 and butter a 25 x 18cm ovenproof dish. Spoon in the pasta and smooth the top. Scatter over the panko crumbs and remaining parmesan and bake for 25-30 mins until golden and bubbling.
