Spaghetti Carbonara with Broccolini and a side of Mackerel and hemp seed pate on rustic toast

8 oz Whole wheat spaghetti

½ Cup cherry tomatoes chopped

½ Cup Diced Pancetta

2 cloves Garlic minced

1 ½ Cup Fresh Broccolini chopped from Ala Carte Entertainment

3 Tsp Olive oil from one can of King Oscar Lemon Royal Filet Mackerel in olive oil with lemon

1 yolk

½ Cup Mexican Style Crema

¼ cup copped Parsley

1 Tsp Lemon Zest

Parmesan Reggiano finely grated cheese to taste

Salt and Pepper to taste

1 can Lemon Royal Filet Mackerel from King Oscar

1 Tbsp Mayonnaise

1 Tbsp Horseradish cream

4 oz Raw shelled hemp seed blended

1 clove Garlic minced

1 Tbsp capers

1 Tbsp Dill finely chopped

1 Tsp Lemon Zest

Salt and Pepper to taste

Toasted rustic bread

Cook Spaghetti in 4 quarts of boiling water for 9 minutes. Drain spaghetti in a colander and then rise in cool water to stop the cooking process. While spaghetti is cooking in a 12" Sauté pan in medium heat using the olive oil sauté the pancetta, garlic, tomatoes and broccolini, add salt and pepper to taste.

Lower the heat and add the spaghetti. Stir. Add the yolk stirring rapidly and add the Mexican crema. Continuing stirring.

Mix the Lemon Royal Filet Mackerel, mayonnaise, horseradish cream, raw shelled hemp seeds, garlic and capers in a bowl. Salt and Pepper to taste.

To serve, twirl spaghetti on a wide plate add chopped parsley and grated cheese. Spread Pâté on toasted bread, add dill and lemon zest.

Serves 4

Lulu Chapa

Recipes are unedited