from the national library.. a book i picked up. (we had to borrow 4 books to get our CIP points.)

Bacon and egg sauce (shaghetti alla Carbonara)

ingrediants:
3 hbsp olive oil 1 garlic clove, lightly crushed
225g streaky bacon chopped 3 tbsp dry white wine
3 eggs 3 tbsp finely chopped fresh paresley
75g freshly grated Parmesan cheese
350 g spaghetti
salt and freshly ground black pepper

Heat the oil in a pan, and gently fry the garlic till golden. remove from the pan, add the bacon and gry over fairly high heat till crisp.
Add the wine, simmer till it has evaporated
beat the eggs together with Parmesan cheese, parsley and salt and pepper to taste.
Cook the spaghetti in a large pan of boiling salted water till 'al dente'. drain thoroughly and return to the pan.
Immediately stir in the beaten egg mixture and the bacon, continue stirring till heat of the spaghetti cooks the eggs. Transfer to a serving dish and serve.
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Salsa primavera (Sring veg and cream sauce)

ingrediants:
100g butter 100g thin asparagus, stalks chopped
1 onion, diced 300ml double cream
1 carrot, diced salt, pepper to taste
1 celery stalk, diced 450g fettuccine/ tagliatelle
100g sheeled peas 50g freshly grated Parmesan cheese
2 ripe tomatoes, peeled and chopped 2 tbsp finely chopped flat-leafed paresley
1 large courgette, cut into 1cm cubes

Melt half the butter and gently fry the onion, carrot and celery until soft. Add the peas, tomatoes and courgette, gently fry for 5 mins. add the asparagus, and fry for 1 min.
Stir in cream, and simmer gently, till reduced by half. season to taste.
Cook the pasta in boiling salted water till "al dente", drain and toss with the remaining butter, the Parmesan cheese, parsley and half the sauce. Transfer to a serving dish, spoon the remaining sauce over the top and serve.
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Herbed Salmon Sauce

1 tbsp olive oil 125ml fish stock
25g butter 500ml double cream
50 ml dry white wine
350 boned skinned salmon, cut into 1cm cubes
4 spring onions, green parts included, finely sliced
3 tbsp finely chopped fresh coriander
1 tbsp each finely chopped fresh mint, rocket and lovage
250 g spinach fettuccine or tagliatelle (green pasta)

heat oil nd butter in pan, fry gently the salmon for 3 mins. add the onions and fry for 1 min more, season to taste. Remove mixture from the pan with the juices and keep warm.
Add wine and simmer till reduced by half. add the fish stock and reduce by half again.
Stir in the cream and herbs, and simmer till thickened and reduced. Gently stir in the salmon and check the seasoning.
Cook pasta in boiling salted water till 'al dente'. Drain and toss with sauce. serve!