Cerignola olives marinated in garlic rosemary olive oil

Olives

Rated M shakes contain alcohol. Flavor Choices: Butterbeer: Vanilla milkshake blended with butterscotch liqueur and Baileys Irish cream. Summer Lemon: Vanilla Milkshake blended with our signature lemon curd, Titos vodka and limoncello liquor. Pina Colada: Vanilla shake blended with pineapple, creme de coconut, spiced dark rum and coconut rum.

RATED 'M' SHAKES

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Any soft Drink + Any of the following pasta: Alici, Carbonara, Ragu. * Swap your soft drink for a glass of house wine or beer for 2.5£

Offer the customer their chosen soft drink served chilled in a glass with ice if appropriate, or swap for a glass of house wine or a bottle of beer for an additional £2.50.

Bring a large pot of water to a rolling boil, add 1 tsp salt, then add 200 g spaghetti or linguine. Cook until just shy of al dente (about 8–9 minutes depending on pasta). Reserve 1 cup pasta cooking water and drain the pasta.

Cook pasta

While pasta cooks, heat 3 tbs extra-virgin olive oil in a large skillet over medium heat. Add 3 sliced garlic cloves and sauté for 1–1.5 minutes until fragrant but not browned. Add 6 chopped anchovy fillets and 1 tsp red pepper flakes; use a wooden spoon to melt the anchovies into the oil until they dissolve into a glossy paste (about 1–2 minutes).

Prepare sauce

Add the reserved 1 cup of pasta water (start with 1/3 cup) to the skillet and bring to a gentle simmer. Add the drained pasta and toss vigorously to coat, adding more pasta water as needed to create a silky emulsion (about 1–2 minutes). Remove from heat, stir in 2 tbsp chopped parsley and 1 tsp lemon zest. Taste and adjust salt if needed (anchovies are salty). Serve immediately.

Finish and serve

In a bowl, whisk together 2 whole eggs, 1 egg yolk, and 60 g finely grated Pecorino Romano until smooth. Season with 1 tsp freshly ground black pepper. Do not add salt to the egg mixture.

Prepare egg mixture

Bring a large pot of water to a boil, add 1 tsp salt, and cook 200 g spaghetti or rigatoni until al dente (about 8–9 minutes). Reserve 1 cup pasta cooking water and drain the pasta.

While pasta cooks, place 100 g diced guanciale or pancetta in a cold skillet and heat over medium. Cook until the fat renders and the pieces are crisp and golden (5–7 minutes). Remove from heat.

Cook guanciale

Add the drained pasta to the skillet with the guanciale off the heat. Toss to coat in the rendered fat. Add a small ladle (about 1/4 cup) of the reserved pasta water and quickly toss. Pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce without scrambling — the residual heat will cook the eggs. If the sauce is too thick, add more pasta water a tablespoon at a time until silky. Serve immediately with extra Pecorino and more black pepper.

Assemble carbonara

Heat 1 tbsp olive oil and 1 tbsp butter in a heavy skillet or saucepan over medium heat. Add 1 finely chopped onion, 1 chopped carrot, and 1 chopped celery stalk. Cook, stirring occasionally, until softened (6–8 minutes). Increase heat to medium-high, add 300 g minced beef (or mixed pork/beef), and cook until browned, breaking up lumps (6–8 minutes).

Mirepoix and browning

Stir in 2 tbsp tomato paste and cook 1–2 minutes. If using, add 60 ml dry white wine and simmer until reduced by half. Add 400 g canned chopped tomatoes, 60 ml milk, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 40–60 minutes, stirring occasionally, until thickened. Add water if it becomes too dry.

Deglaze and simmer

Bring a pot of salted water to a boil and cook 200 g tagliatelle or pappardelle until al dente (about 6–8 minutes). Reserve 1 cup pasta water and drain. Remove the bay leaf from the ragu, then add the drained pasta to the sauce and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce for even coverage. Serve with grated Pecorino or Parmesan if desired.

Cook pasta and finish

Soft drink (cola, lemonade, or sparkling water)

Optional: House red or white wine

Optional: Beer (lager or pale ale)

Spaghetti or linguine

Extra-virgin olive oil

Garlic cloves, thinly sliced

Anchovy fillets in oil, drained and chopped

Red pepper flakes

Flat-leaf parsley, chopped

Lemon zest

Pasta cooking water

Salt

Spaghetti or rigatoni

Guanciale or pancetta, diced

Large eggs

Egg yolk

Pecorino Romano, finely grated

Black pepper, freshly ground

Salt (for pasta water)

Tagliatelle or pappardelle

Olive oil

Unsalted butter

Onion, finely chopped

Carrot, finely chopped

Celery stalk, finely chopped

Minced beef (or mixed pork/beef)

Tomato paste

Canned chopped tomatoes

Dry white wine (optional)

Milk

Bay leaf

Option 2

Make Option 2 Recipe in just 45m. Any soft Drink + Any of the following pasta: Alici, Carbonara, Ragu. * Swap your soft drink for a glass of house wine or beer for 2.5£

Option 2

Descriptors

Tasting Notes

Food Pairings

You might also like