BBC Good Food - 04.2020

APRIL 2020 bbcgoodfood.com 15

update

Ryan’s

comforting

pasta

Carbonara with
mint & peas
Pancetta, parmesan and peas
bring that sought-after umami
hit, while mint and chilli wake
up the senses. And, of course,
tagliatelle offers comfort that is
so inherent in every bowl of lovely
pasta. If you don’t eat meat, crab
(another provider of umami) is
a worthy substitute.

SERVES 4 PREP5 mins
COOK 40 minsEASY

1 large onion, chopped
2 garlic cloves
1 red or green chilli,
roughly chopped
vegetable or rapeseed oil, for frying
200g smoked bacon lardons
100g grated parmesan, plus
extra to serve
4 eggs
400g dried tagliatelle
100g frozen peas

(^1) / 2 small bunch of mint leaves,
torn if large
1 Put the onion, garlic and chilli
in a food processor and blitz
until finely chopped.
2 Heat a glug of oil in a frying pan
set over a medium-low heat. Add
the onion mixture and lardons, and
season with salt. Cover with a lid
and cook over a medium heat for
20-30 mins, stirring occasionally,
until the onions are soft.
Inspired by his mum, food
writer and stylistRyan Riley
creates dishes to help cancer
patients rediscover lavour
3 Meanwhile, beat the parmesan
and eggs together in a bowl and
season with salt and pepper.
4 Bring a pan of water to the
boil with 2 tsp salt and cook
the tagliatelle following pack
instructions. Stir two ladlefuls
of the pasta cooking water into
the cheese and egg mixture 2 mins
before the end of the cooking time.
5 Add the peas to the pasta 1 min
before the end of the cooking time,
then drain and return to the pan.
Recipe adapted
fromLife Kitchen:
Recipes to Revive
the Joy of Taste
and Flavourby
Ryan Riley (£20,
Bloomsbury).
Photographs
© Clare Winield.
Catch Ryan’s
appearance
on BBC One’s
Saturday Kitchen
Liveon BBC
iPlayer. Toind
out more about
Ryan’s free
cookery classes
for cancer
patients, visit
lifekitchen.co.uk.
6 Stir the sauce and the onion and
bacon mixture into the pasta along
with the peas until the sauce is
heated through, about 2-3 mins

• keep stirring until it turns glossy
  and coats the pasta. Transfer to
  a serving dish and scatter over
  the mint and extra parmesan.
  GOOD TO KNOWcalcium•ibre
  PER SERVING731 kcals•fat 27g•saturates 10g


• carbs 81g•sugars 7g• ibre 7g• protein 38g•
  salt 2.6g

NADIYA’S AMERICAN

MELTING POT

Nadiya Hussain meets families in

California and Louisiana who are

keeping the traditions of their

homelands alive through food

• just as Nadiya’s family did
  when they moved to Britain. Plus,
  she cooks dishes she discovers
  along the way. Starts this spring
  on BBC One and BBC iPlayer.

MASTERCHEF

Following theine dining and

street food challenges in Mauritius,

theinal four contestants compete

to recreate the extraordinary

confections of top pastry chef

Albert Adrià, and cook their own

interpretation of a classic dessert.

It all comes to a close in theinal

on Friday 17 April on BBC One and

BBC iPlayer.Kathryn Custance

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