Great programme, loved the sausage ragu. So where can I find the recipes from the show on channel 4's website? I can find the ones for Cook Yourself Thin, which was also great, but not for Jamie at Home...
Its not on the website, I had a long look and got very dissapointed indeed. However episode 2 is downlaodable for free if you have a PC, but if you have a Mac then here it is below. I transcribed it for my own use and have posted it on another thread.
Bon appetit thebikeman
Zucchini alla Carbonara - Jamie at Home; Episode 2
The recipe is for 2 very generous portions
Ingredients 5 slices of Pancetta or thickly cut bacon - chunkily sliced 200 gm of Penne 4 small courgettes (2 yellow if you can get them). Lemon Thyme Mottled Thyme Ground Pepper Olive Oil Parmesan cheese, grated 2 Egg yolks (one egg yolk per person) 50ml Full Cream (25ml per person)
Method Splash of olive oil in the pan, drop in the Pancetta/bacon and let the fat render out. Toss it every now and then. Whilst the Pancetta is cooking put the Penne into a pan of boiling water and season with salt.
Cut the courgettes into quarters lengthways and then remove the seed core (the bit that is in the middle of the courgette). Then slice the courgette at an angle. The pieces should resemble the Penne when cut. Add the sliced courgette when the Pancetta has gone golden and crisp. Give it all a good toss (if you're able to like Jamie, but for mere mortals a spatula would do equally), add a large pinch of pepper and then the Thyme. Toss and then leave to cook whilst making the Carbonara sauce.
Put the two egg yolks in a bowl and then the cream. Add a large handful of freshly grated Parmesan. Mix using a spoon.
Now drain the pasta and pour straight onto the courgette/pancetta and toss. Allow to cool a little before pouring in the Carbonara sauce, toss (or mix) continuously whilst pouring. (Wait for the frying sound to subside, failing to wait will mean the eggs cooking, making it look like scrambled eggs!). Spoon some water from your pasta water, again tossing, to get a silky sauce, perfectly covering the pasta. Garnish with fresh thyme and then a glug of olive oil and serve on a large plate.
