Pasta Carbonara

Ingredients

400g/14oz dried spaghetti
175g/6¼oz piece (smoked) pancetta, rind removed
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
handful flatleaf parsley leaves, finely chopped
3 large free-range eggs, beaten
50g/1¾oz parmasan cheese, finely grated
salt and freshly ground black pepper, to taste

Method

1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.
2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.
3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.
4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.
5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

Chickpea Curry

Spices:

teaspoons:
1/2 cumin seeds
(1/2 black mustard seeds)
1/2 chilli powder
1 corriander powder
1/2 turmeric powder
1/2 cumin powder
1/2 garam masala (to add at the end of the cooking)

make paste or chop very finely:
3 garlic cloves
1 thumb sized piece of ginger


1 and 1/2 medium onion very finely choped
1 can of chopped tomatoes
1 cup chickpeas (soaked overnight and cooked for about an hour)
3 generous tablespoons of natural yoghurt
(one medium potato (make small dices)
(two medium carrots - diced)


Oil
Salt

Heat the oil,then add cumin and mustard seeds.Let the spices release their aroma then add the onion plus little bit of salt.Let the onion carameilse.Add ginger and garlic.Stir,fry for a while.Add all spices except garam masala.Again fry some more.Be careful to not burn anything (if worried just add few drops of water).Add chopped tomatoes,stir properly.
Cook for a minute then add chickpeas,carrot and potato
and about 1/2 cup of water.
Add salt to taste.Cover and cook until the potatoes and carrot are soft.
Check the taste.Add yoghurt and garam masala.Cook for another minute.

Sprinkle with chopped corriander.
Serve with rice or naan.