The Monday Pasta Club Cookbook Giveaway

Enter our US/Canada giveaway to win one of three copies of The Monday Pasta Club by Ed Barrow.

In 2020 pastry chef Ed Barrow created The Monday Pasta Club. He has hosted a number of sell-out supper clubs and events, from Bristol to Brighton and with Edinburgh to follow. The supper club bring people together in a relaxed and intimate atmosphere to enjoy good conversations with friends over authentic Italian food. Through this club, which posts a new pasta recipe every Monday at 5pm, Ed Barrow has built up a legion of fans. His recipes celebrate the versatility of one of the world’s most-loved and easiest-to cook-ingredients.

The cookbook has a perfect pasta dish for every occasion, budget and time limit. By varying your pasta shapes, flavour combinations and the time you have on hand, there are endless ways to enjoy a bowl of pasta. The four chapters cover recipes ready in 10-15 minutes, 15-30 minutes, 30 minutes-1 hour and one hour+, and each include five vegetarian, five fish and five meat recipes.

From a super speedy Tomato butter penne, to dishes that take a little longer like Sea bass, chilli and lime spaghetti, and slow cooked treats such as Lamb and rosemary pappardelle, all of the recipes are delicious, easy-to-follow and celebrate the joy of pasta.

There are four online recipes to try now as well as the recipe below that the publisher has shared with our Members.

• Pistachio & parsley pesto pasta
• Tuscan sausage paccheri
• Pancetta, courgette and lemon trofie
• Asparagus, pecorino and lemon tagliolini

Prosciutto and pea tagliatelle 
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150g (5 ½ oz) tagliatelle
8 slices of prosciutto, roughly sliced into thin strips
3 egg yolks
60g (2 ¼ oz) finely grated (shredded) Pecorino Romano cheese, plus extra to serve
zest of ½ lemon
100g (3 ½ oz) frozen petits pois

A classic pairing of prosciutto and peas, finished in the classic carbonara-style egg yolk sauce. The addition of a small grating of lemon zest balances the creamy sauce, along with a generous sprinkle of tangy Pecorino Romano just before serving.

Put the tagliatelle in a large pan of boiling well-salted water. Cook until al dente, using the timing on the packet instructions as your guide. Meanwhile, add the prosciutto to a small cold frying pan (skillet) and place the pan over a medium–low heat. Gently fry for about 4 minutes until some of the prosciutto fat has rendered out and the meat is starting to turn a light golden brown in places. Remove from the pan and set aside.

While the prosciutto is frying, put the egg yolks, Pecorino Romano and lemon zest in a small bowl. Season well with pepper and a small pinch of salt then mix together. Whisk in a small splash of water from the cooking pasta and mix well to warm the egg yolk mixture.

For the final 2 minutes of the tagliatelle’s cooking time, add the frozen peas to the boiling water and continue to cook until the pasta is al dente. Drain, reserving a little of the cooking water. Return the drained tagliatelle and peas to the pan along with the warmed egg yolk mixture and the cooked prosciutto. Toss well over the a medium heat for a minute, adding a little splash of the cooking water to loosen the sauce until it coats the tagliatelle. Divide between 2 bowls and finish with a generous grating of Pecorino over the top.

Credit: Excerpt from The Monday Pasta Club by Ed Barrow, Kyle – Photography by Ola O. Smit

Special thanks to the publisher for providing three copies of this title in our promotion. Entry options include answering the following question in the comments section of this blog post.

Which recipe in the index would you like to try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 10th, 2024.