Ally Lim-Gonzales of Noodle Lab shares four pasta recipes

Ingredients

• 250g Noodle Lab fresh bronze extruded bucatini 80g guanciale
• 2 egg yolks
• 60g grated Parmigiano Reggiano
• 30g grated pecorino Romano
• 1 tsp toasted and then ground black peppercorns

(Serves 2 persons)

Procedure:

1. Prepare the guanciale. With a knife, remove any skin that is still on the guanciale. Cut into cubes or strips.
2. Transfer the guanciale into a cold pan. Now turn the heat to medium and render the guanciale till it is crispy and most of the fat has melted. Make sure to flip/stir the guanciale occasionally to avoid burning it. Once crispy, drain the guanciale in paper towels and save the rendered guanciale fat.
3. Fill a deep pot with water till about halfway. Bring the water to a simmer over medium heat.
4. In a heat-proof metal or glass bowl, combine 2 egg yolks, 60g grated Parmigiano Reggiano, 30g grated pecorino Romano and 1 tbsp cracked black pepper. Place this bowl over the pot once the water is simmering (but not boiling) to create a double boiler. Continuously whisk the cheese and egg mixture until it is melted and smooth. If the water in the pot below starts to boil, turn the heat down. Continuously whisk the mixture and gradually add the rendered guanciale fat, one tablespoon at a time, until the mixture is very smooth. Set aside.
5. Lightly salt (1 tsp) the water in the same pot that was used as a double boiler. Once it comes to a rapid boil, add the bucatini and boil for 1-2 minutes. Using tongs, transfer the cooked bucatini into the bowl with the cheese and egg mixture and immediately toss or stir to combine. Place the bowl back
   on top of the double boiler (heat should still be on) and stir constantly with tongs or toss to avoid scrambling the eggs. Add the guanciale in and toss some more. Add pasta water as needed to loosen the sauce ( just half a ladle at a time).
6. Plate and serve immediately with more grated pecorino Romano. This is not a dish that gets better as it sits, so best to eat it immediately. 

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Ingredients 

• 500g Noodle Lab spinach gnocchi 1 cup heavy/culinary cream
• 200g gorgonzola cheese
• Salt and pepper to taste Caramelised walnuts

(Serves 4 persons)

Procedure:

1. Combine the heavy cream and sliced gorgonzola in a saucepan until the cheese melts into the sauce.
2. Season to taste with salt and pepper
3. In a large stock pot, boil and salt some water. Once the water is rapidly boiling, drop the gnocchi into the pot and wait for all of the gnocchi to float.
4. Strain the cooked gnocchi directly into the saucepan with the gorgonzola cream sauce.
5. With a ladle, pour a little pasta water to loosen the sauce a little. Toss everything together in the pan.
6. Plate the gnocchi and sauce and top with chopped caramelised walnuts.

Ingredients

• 250g Noodle Lab Fresh squid ink spaghetti 1tbsp olive oil
• 2 cloves chopped garlic
• 1/2 chopped white onion
• 1tsp chilli flakes
• 70g tomato paste
• 100g heavy/culinary cream 4tbsp vodka
• Salt and pepper to taste Flat leaf parsley

(Serves 2 persons)

Procedure:

1. Sauté the garlic and onion in olive oil in a saucepan. Add chilli flakes.
2. Next, sauté the tomato paste with the aromatics.
3. Deglaze the pan with the vodka.
4. Add the heavy cream and season with salt and pepper to taste.
5. In a large stock pot, boil the fresh squid ink spaghetti for 1-2 minutes. Transfer directly into the saucepan with the vodka sauce once the pasta is cooked.
6. Ladle in some pasta water to loosen the sauce. Toss everything together.
7. Plate and top with chopped parsley. You can even top with your seafood of choice: grilled shrimps/prawns or butter- poached lobsters.

Pro tip: Do not garnish seafood pasta with cheese. Instead, try adding breadcrumbs sautéed in butter and herbs.

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