SHOPPING LIST: Cooking Skills: Pasta 1, Chapter 5 (Cream, Cheese and Egg Sauces)

Specialist items: pecorino romano is at larger supermarkets (parmesan is a fine substitute); pancetta is in the deli or bacon section; look for the red Lion mark on the egg box.

Cacio e pepe (1 portion)
[ ] 75 g dried spaghetti or tonnarelli
[ ] 40 g pecorino romano (or parmesan), very finely grated
[ ] ¾ tsp coarsely ground black pepper
[ ] 1 pinch salt (for the pasta water)

Lemon and parmesan cream pasta (1 portion)
[ ] 75 g dried tagliatelle or linguine
[ ] 60 ml single cream or half-fat crème fraîche
[ ] ½ lemon, zest and 1 tsp juice
[ ] 25 g parmesan, finely grated
[ ] 1 tsp butter
[ ] 50 g frozen peas (optional)
[ ] 1 pinch black pepper

Carbonara (1 portion)
[ ] 75 g dried spaghetti
[ ] 40 g smoked pancetta or lean bacon, diced
[ ] 1 Lion-marked medium egg
[ ] 20 g pecorino or parmesan, finely grated
[ ] 1 tsp olive oil
[ ] ½ tsp coarsely ground black pepper

Spinach and ricotta pasta (1 portion)
[ ] 75 g dried rigatoni or penne
[ ] 100 g baby spinach
[ ] 80 g ricotta
[ ] 15 g parmesan, grated
[ ] 1 tsp olive oil
[ ] 1 garlic clove, finely chopped
[ ] 1 pinch nutmeg
[ ] ½ lemon, zest only

For the experiments
[ ] 75 g spaghetti and 40 g pecorino for the second cacio e pepe
[ ] 75 g spaghetti, 40 g pancetta, 1 egg, 20 g cheese for the second carbonara
[ ] 75 g pasta, 60 ml single cream and 60 ml half-fat crème fraîche for the cream test