Sierra Leonean recipe West African recipe : Show pasta some passion with this coconut and pancetta spaghetti cabonara.
Post in collaboration with Bertolli.
I have been lucky enough to go to Rome twice.
The first time, I was a young cash strapped student and food was the least of my worries. So I spent my time ruin spotting and eating pizza and gelato. It was good pizza, but I really really wanted more.
The second time I went as a food blogger, along with a little more dosh in my pocket. And I was determined to loose myself in all things food. So first step was to sign up to a food tour.
I was lucky that the tour didn’t just have food. It also incorporated a glimpse of real Roman life. From history including famous poets’ graves to insights on how AS Roma football team managed an unparalleled 11 year winning streak and a visit to a pyramid in the centre of Rome. Yeap, you read that right – a pyramid.
But there were 2 highlights for me. The first was a tour of the working Testaccio food market where the same families have sold delicious produce for generations. The second was getting to eat proper pasta just like the Italians do. And boy oh boy was it different to anything that I have ever had. And I have been trying to up my pasta game ever since.
So I was rather pleased to be able to team up with Bertolli. Bertolli wants to help people in the UK show pasta some passion by using their rather fabulous Bertolli with Butter to create beautiful, tasty pasta dishes – just like the Italians do!
With this in mind Bertolli have partnered with the inspiring Italian chef Gennaro Contaldo, to create nine authentic Italian pasta recipes. Gennaro believes that simple pasta is delicious, and has shared some of his favourite recipes including a pancetta and cheese cabonara, so you too can show pasta some passion.
You can easily add in extra twists to make it your own. So for example, I have added in some spring onions and my pantry staple coconut milk to give it that little Sierra Leonean twist. This coconut spaghetti cabonara was the perfect crowd pleasing pasta dish for a rather impromptu supper we hosted last week with 2 hours notice. Six hungry people who had spent all day outside suddenly decided to turn up.
Luckily I had my staples in my pantry. So carbonara for 8+ was produced in less than half an hour. And the evening certainly turned into one to remember, it was (in the words of one of them) “an epic night”. Two people actually ended up sleeping outside by the fire. And breakfast was left over carbonara gently warmed with half a tbsp of Bertolli with butter.
If you have never cooked with Bertolli with butter before then now is your chance. This rich butter and and olive oil spread does give you a taste of Mediterranean sunshine on a plate. Do go over to the bertolli website to find out more about it as well as more Gennaro recipes.
Please do try my coconuty pancetta and cheese carbonara and tell me what you think. You can find out more about the campaign using the hashtags #BertolliWithButter and #ShowPastaSomePassion. And I leave you now with the question – are you up to the challenge of showing pasta some passion?
This post is sponsored. Thank you for supporting the brands that make it possible for me to continue cooking up great recipes for you. All opinions are my own.
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Coconuty Pancetta and Cheese Carbonara
- 40 g (1.4oz) Bertolli with butter
- 2 garlic cloves peeled and sliced
- 100 g (3.5oz) pancetta finely chopped
- 2 spring onions scallions, sliced
- 3 large egg yolks
- 3 tbsp coconut milk
- 80 g (2.8oz) parmesan cheese grated
- 350 g (12.3oz) spaghetti
- Please head over to the Bertolli website and follow the instructions for Gennaro's pancetta and cheese cabonara. Mix in the coconut milk with the egg yolks and parmesan. Add the sliced spring onions just before you add the cooked spaghetti in.