This Friday’s Live Facebook cook along starts at 7pm and will see Head Chef of the Cook School, Stuart Leslie, demo a new dish, along with the company of Braehead Foods New Product Development Chef, Andy Beattie.

This week – classic spaghetti carbonara with panna cotta to finish.

Below is the full list of ingredients and the equipment you will need to join in and cook along!

Stuart and Andy are ready to answer any of your cookery questions on what we’re making on the day, as well as any burning (!) culinary queries…

INGREDIENTS:

Spaghetti Carbonara

100g pancetta
50g pecorino cheese
50g Parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
Salt and pepper

Panda Cotta

3 gelatine leaves
150ml milk
350ml double cream
2 vanilla pods, split lengthways, seeds scraped out
25g sugar

EQUIPMENT:

Pot x 2
Saute pan x 1
Sieve x 2
Micro plane x x 1
Spatula
Knife
Chopping board
Bowl x 2
Roast fork
Ice
2 Measuring jugs
Measured Ingredients