Roast yellow veg carbonara. Blurred but cute picture.
Served 2.5 (me and Bert and leftovers for my lunch tomorrow)
Half a butternut squash, deseeded, sliced into slim discs
Yellow pepper, deseeded, sliced into discs
Splash of olive oil or rapeseed oil
One clove of garlic, crushed
1 egg and 1 egg yolk
60ml double cream
Pecorino cheese, grated – about half a cup – around 60g or so – and a little more to serve
Half a ladle full of saved pasta water
Drizzle the veg with oil and roast for about half an hour in a hot oven – 220 or so. (I did it on the bottom of the Aga roasting oven.)
At this point in the proceedings I watched two Peppa Pigs with Bert on my knee, surrepticiously sniffing his hair.
Meanwhile, cook the pasta, keeping about half a ladle of the cooking water to one side. Mix together the cream, egg and cheese and season with salt and pepper. In a large pan, fry the garlic briefly in a little oil, stir in the veg then take the pan off the heat and stir through the pasta the second it’s drained, followed by the cream mixture and a little bit of the pasta cooking water. Coat the pasta with the sauce and serve with a bit more grated cheese.
Bert hasn’t eaten for over 24 hours because of a virus (Ray’s done well out of it), but he ate this.