With everyone's busy lifestyles, its all too easy to let a good tasty meal become something that you only enjoy in a restaurant, or after having spent ages slaving over a hot stove and a Delia Smith cookbook.

This wonderful little dish is very easy to do, quick to cook and, with a few easily bought items, it tastes authentic too!

One of my favourite things about this dish is its use of a splash of wine. I don't normally need an excuse to open a bottle, but cooking this salves my conscience a little. Why not try warming a juicy, herby Foccacia in the oven as you make this?

Quick and Easy Penne Carbonnara

Ingredients:

200g (7oz) dried penne pasta

150ml (quarter pint) whipping cream

150ml (quarter pint) white wine

1 large onion, diced

2 cloves garlic, chopped

50g (2oz) parma ham, sliced thinly and shredded

75g (3oz) chestnut mushrooms

10-12 fresh basil leaves

1 bay leaf

Salt and pepper

Shaved fresh Parmesan to finish

Cook the pasta according to the instructions on the packet, but undercook it just a little and when ready, run it under lots of cold water to stop the cooking process.

I find a wok is best for this dish, so heat a little olive oil in your wok, then gently fry the onions and garlic until translucent, being careful not to brown them.

Whilst that is cooking, rinse and slice the chestnut mushrooms, then pop them into the wok and increase the heat slightly.

After a few minutes, add the shredded Parma ham and turn the heat up full blast to crisp it up, but take care to keep stirring or the onions will burn.

Now add the bay leaf and a good splash of wine. Turn the heat down to a fast simmer and let the wine boil away, before adding the whipping cream. Give the whole mix a good stir and let the sauce reduce and thicken.

At the last minute, add the pasta, toss well and allow to warm through. Turn out into bowls and enjoy with the warm, toasty Foccaciayou did remember the Foccacia, didn't you?

December 19, 2001 11:30