Natalie's Kitchen Classics

Sharing recipes. For fun.

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Shall we begin ...??

To blog or not to blog? I love to cook at home - for family and friends. Nothing fancy. Just good, tasty, not too fiddly meals, cakes and the occasional dessert. And I love to share recipes. They're not my recipes, they come from cookbooks, chefs, websites, all over the place ... but I always acknowledge where the recipe came from. I started a collection of recipes in the nineties when a friend at work asked for ideas about what to cook for dinner that night. At home, I typed up a recipe and for fun put it on a Natalie's Kitchen Classics letterhead ... and so it began. I'm hoping with this blog to share recipes with friends who are interested, without bugging my Facebook friends who aren't interested! So here we go ...

I'll start with that first recipe that became a Natalie's Kitchen Classic. It was Spaghetti Carbonara from Trattoria Pasta by Loukie Werle - still a weekly favourite in our house. (In fact, it's my 11 year old son's favourite home cooked meal.) The most significant thing about this recipe is that it has no cream - oil, egg and parmesan yes, but no cream. (And don't skimp on the oil!) I must also say that, despite the author's insistence on 'very fresh' eggs and pancetta, it works just as well with eggs and bacon from the supermarket - and I've never used a flame tamer!

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