Dinner
Anybody who knows me will tell you, I’m very patriotic. I love South Australia. So, when I was asked to join the Clare Valley Cuisine and Clare Valley Tours
Ingredients
- 375gm Pangkarra Wholegrain Spaghetti
- 4 large Rohde’s Free Range Eggs - make sure they are super fresh
- 4 cloves of Garlic
- ⅓ cup Warrick Grove EVO
- ⅓ cup firmly packed freshly grated Parmesan
- 100gm flat Pancetta - sliced thinly
- 2 tbs White Vinegar
- Salt and White pepper
- Extra grated Parmesan and Flat leaf Parsley to serve
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