Looking for something fun, easy and quick that is different for entertaining friends or just a family meal to celebrate. Based on our travels, LLL will post recipes that might just be what you are looking for. 🔪

Ultimate spaghetti carbonara recipe

Prep:15 mins – 20 mins
Cook:15 mins
Serves 4
Ingredients
 100g pancetta
 50g pecorino cheese
 50g parmesan
 3 large eggs
 350g spaghetti
 2 plump garlic cloves, peeled and left whole
 50g unsalted butter
 sea salt and freshly ground black pepper

Method
STEP 1. Put a large saucepan of water on to boil. STEP 2. Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.STEP 3. Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside. STEP 4. Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked). STEP 5. Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it. STEP 6. While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. STEP 7. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavor, so take it out with a slotted spoon and discard. STEP 8. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet. STEP 9. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. STEP 10. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated. STEP 11. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed. STEP 12 Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Recipe by Angela Nilsen

MEXICAN GROUND BEEF OR (TURKEY) TACOS

Author: Sam Hu | Ahead of Thyme | Total Time: 25 minutes | Yield: 8 tacos

 Diet: Gluten Free INGREDIENTS For the ground beef taco filling:
 1 tablespoon vegetable oil
 1 lb. ground beef
 1 teaspoon ground cumin
 1 teaspoon chili powder
 1/2 teaspoon paprika
 1/2 teaspoon garlic powder
 1/2 teaspoon dried oregano (or Italian seasoning)
 1/2 teaspoon salt (or to taste)
 1/4 teaspoon ground black pepper  (or to taste)
 2 tablespoons tomato paste
 1/4 cup beef broth or water For assembling the tacos:
 8 small flour tortillas
 1 cup Mexican cheese blend, shredded
 2 medium tomatoes, diced
 1 medium red onion or white onion, diced
 1/4 cup fresh cilantro, finely chopped
 1/4 cup sour cream (optional)
 1 lime, wedged

INSTRUCTIONS 1. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook evenly until browned, about 6-8 minutes. Make sure to break up beef into small pieces to help even browning. 2. Add cumin, chili powder, paprika, garlic powder, oregano, salt, pepper, tomato paste and beef broth. Reduce heat to medium and let the mixture simmer for 3-5 minutes until the sauce thickens a bit, stirring occasionally. Turn off heat and set aside.  3. Heat the soft flour tortillas according to the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges. 4. Add 2-3 tablespoons of the ground beef mixture on each tortilla. Top with cheese, onion, tomato and cilantro. Add a dollop of sour cream and a squeeze of fresh lime juice, to taste.