Ingredients

Serves 4

Pasta alla Carbonara
400 g spaghetti
150 g pancetta (or bacon) cubed
30 g parmesan cheese
2 eggs
Salt and pepper

 

Crepes with Nutella
2 large eggs
1 cup whole milk
1 cup plain flour
Pinch salt, preferably grey salt
2 tbsp butter
4 tbsp hazelnuts, peeled, toasted, chopped
1 small jar Nutella hazelnut spread

Method

Pasta alla Carbonara

In a large bowl, beat the eggs with parmesan cheese, salt and pepper.

In a frying pan, brown the pancetta or bacon.

Cook spaghetti al dente, drain, and place in a pan with the pancetta. Pour the aforementioned cream of eggs and parmesan on the hot spaghetti. Stir well and serve with plenty of fresh-ground pepper.


Crepes with Nutella
In a non-reactive bowl, whisk together the eggs and milk. In a separate bowl mix the flour and salt. In a small pot or sauté pan over low heat melt the butter and cook it until it is light brown.

Add the egg and milk mix to the flour and salt and mix well so that there are no large clumps. Add the browned butter and mix to incorporate, being careful not to overwork batter. The batter should just coat the back of a spoon. If it seems too thick, thin it out with a little more milk or water. Let the batter rest for 1 hour prior to cooking crepes.
Once crepes are cooked, lay them out on a flat surface. Spread each crepe with about 1 tablespoon of hazelnut spread of Nutella and serve.