I am not sure if your kids have a favourite dinner. For ours it has to be pesto pasta. This is completely fine by me as it is a quick fix, perfect for evening when they have after school activities and we are pressed for time. Now the kids don’t seem particularly fussed whether it contains chicken, bacon or even tuna, but it always gets gobbled up without any questions or complaints.
Now you might question; ‘if they have their favourite pasta dish, why mess with a good thing?!’ Well I am always on the look out for new pasta recipes which are just as simple to make and are as well received as pesto pasta. I dislike getting stuck in a rut with meal times and resorting to the same weekly meal plan.
The recipe below is easy to make and received the thumbs up from all the kids and their dad. As the resident vegetarian, I would have eaten it had it not contained the pancetta! Maybe next time we shall make a vegetarian one and have one of the rare evenings when we all eat the same meal!
- 350g of spaghetti, broken into half – this makes it easier for little people to manage.
- 100g chopped pancetta
- 100g grated parmesan
- 3 eggs
- 2 garlic cloves
- 1tbsp butter
- Freshly ground black pepper
- Cook the spaghetti according to the packet’s instructions.
- Meanwhile, crack the eggs into a jug and beat with some pepper.
- Add the parmesan to the beaten eggs and mix and put to one side.
- Gently bash the garlic cloves with a rolling pin and peel them.
- Put the butter in a small frying pan and add the garlic and pancetta. Fry together stirring often. Remove the garlic cloves with a tongs once the pancetta is cooked.
- Drain the pasta reserving a small amount of the cooking water.
- Take the pan of the heat and place on a heat proof mat.
- Pour the egg and cheese mixture and the pancetta into the cooked spaghetti.
- Mix together while still in the saucepan and ensure that the spaghetti is fully coated.
- Add some of the spaghetti water to the sauce to loosen it if required. We needed to add 1tbsp.
- Serve immediately.