We have had a very full weekend and it’s not been full of chores which is awesome. HUBBY’S Father and his partner have been in town and we’ve been enjoying catching up with them in our own city.
On Saturday night we went to Aubergine. It’s been one of those restaurants that we’ve been wanting to try for ages and just haven’t made time to go. In fact, it’s one of those restaurants that most Canberrans talk about going to at some stage. Because of it’s popularity on Saturday nights it’s a set 3 course menu.
I was really looking forward to the meal but it left me feeling kind of blah. It was lovely but just didn’t live up to the expectations that I had. I think the meal we had at Saltcellar in April was much nicer.
It was still a really great night out and it made me more determined that we will have nice nights out more often. To that end I’ve made reservations for us to have lunch at Grazings later in the month.
But tonight we’re eating at Casa Wilson and I’m making a nice pasta dish so I thought I would share with you all the recipe so you too can spoil your spouse with a nice dinner at some stage.
Image source: The Style Files
1 tbs olive oil
200g sliced flat pancetta (see note), cut into 1cm-wide strips
2 garlic cloves, finely chopped
3 eggs, plus 1 extra yolk
100ml thickened cream
2/3 cup (50g) freshly grated parmesan, plus extra to serve
2 tbs chopped flat-leaf parsley leaves
1. Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frypan over medium heat. Cook pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside.
2. Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg and pancetta mixtures and parsley. Toss to combine – the heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately with extra parmesan.
Source: Delicious May 2008