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Guanciale with Boxty & Cabbage

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Boxty

250g mashed potato

200g coarsely grated potatoes

25g melted butter

Pinch salt

200g plain flour

2 tablespoons milk to bind

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Press the grated potato through a sieve to remove a good bit of the moisture.

Mix with the other ingredients.

Place on floured surface and roll out to about ¼ of an inch thick and cut into desired shapes.

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Slice the guanciale or streaky bacon and dry fry until crisp and golden.

Place the cooked guanciale on a tray lined with kitchen paper and keep warm.

Fry the boxty in half the remaining fatÌý ( keep the other half for the cabbage) until golden and crisp.

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1 small leek, split, washed and sliced

1 small point head cabbage, quatered, cored and sliced

1 onion, sliced

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Fry the onion and leek in the remaining guanciale fat until soft, in a saucepan. Add the cabbage and place a lid on top.

Cook for about 5 minutes or until cabbage is soft – check the seasoning and serve.

Alternatively, serve the boxty and guanciale with a soft fried egg.

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Carbonara with Guanciale

Serves 4

350g spaghetti or tagliatelle

100g sliced guanciale or pancetta

4 egg yolks

75ml double cream

75g grated fresh parmesan

Freshly ground pepper

Chopped parsley

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Boil the pasta in boiling salted water until al dente.

Fry the guanciale in a separate pan or frying pan until crisp and drain the guanciale on kitchen paper.

Add the pasta to the fat and toss around.

Whisk the egg yolks, cream and parmesan in a bowl for 20 seconds and fold into the pasta. Toss in the cooked guanciale and remove from heat. Season with pepper and add the parsley.

The residual heat will cook the egg.

Serve immediately.

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