Tagliatelle carbonara and panna cotta passion fruit

We love pasta. This pasta is a quick fix meal that you can make in double quick time. G and Z had this for lunch after they came back from school, and they had panna cotta that I had made the day before for dessert.

Tagliatelle carbonara with prosciutto (modified from Donna Hay, No time to cook)

• 200 g tagliatelle
• 2 egg yolks
• 80 ml cream
• 25 g freshly grated parmesan cheese
• freshly cracked black pepper
• 6 slices prosciutto
• extra grated parmesan, to serve

Cook tagliatelle in a large saucepan of salted boiling water for 5 minutes or until al dente. Drain, return pasta to the pan and place over very low heat. Combine egg yolks, cream, parmesan and pepper, pour over pasta, return to the heat and toss to coat for 1-2 minutes or until the sauce thicken slightly. Divide pasta between serving bowls and top with prosciutto and the extra parmesan to serve. Serve 2.


Panna cotta passion fruit

• 300 g milk
• 45 g sugar
• 1 vanilla bean, split and scraped
• 3 g sheet gelatine
• fresh passion fruit pulp, to serve

In a small saucepan, cook the milk, sugar and vanilla bean until it comes to boil. In the mean time, soak the gelatine in ice water. When the milk has come to boil, remove the pan from the heat and add the softened gelatin. Whisk to dissolve it. Pour the panna cotta into your molds or jars and refrigerate for 3 hours or until it set. Serve with passion fruit. Serve 4.