Pea, Pancetta and Philadelphia Cream Pasta with Parmesan Cheese

A quick dinner. Onion, garlic, peas, pancetta and Philly cream cheese for cooking and lots of Parmesan cheese.

Olive oil

1/2 red onion

crushed garlic

bacon/pancetta

1 cup frozen peas

250g  tub Philadelphia cream cheese

dill

Parmesan cheese

1. Heat some olive oil. Add half a diced red onion, crushed garlic, bacon and a cup of frozen peas.
2. Cook the pasta.
3. Add a ladle of pasta water and a tub of Philly cream for cooking.
4. Add pasta, a sprinkle of dill and Parmesan cheese.

Sylvia Christofis

Stuffed Chicken Breast wrapped in Pancetta, with Philly Chive Cheese & Spinach

Sylvia’s Hungarian Goulash

My recipe for Hungarian Goulash replaces the potatoes with gnocchi (potato dumplings).

Ingredients

1 kilo stewing beef

1 onion sliced

olive oil

1 clove garlic minced

2 tbs paprika

diced pancetta

1/2 cup red wine

1 litre beef stock

3 carrots sliced thickly

1 pkt pre made potato gnocchi

Method

Heat olive oil, add beef in batches and brown, drain and continue until all cooked.

Add onion and brown, add garlic and stir. Add pancetta.

Add beef back to the pot with paprika, stock and wine. You may need to add water if liquid evaporates.

Cook slowly. After an hour, add carrots and after another half hour add gnocchi.
Notes: I sprinkled beef with salt before cooking. I also added a tsp of gravy powder to the goulash.