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maltatoday, WEDNESDAY, 16 DECEMBER 2015 14 Food Rashers of flavour Bacon has received some bad press lately, however it offers tasty flavours that are difficult to avoid. At Gourmet Today we believe that moderation is key and if eaten moderately, bacon too can be part of a healthy diet. Michael Diacono makes some simple recipes for Gourmet Today TV. A carbonara is a quick and easy meal that is in everyone's recipe repertoire. Michael goes back to the roots of this humble dish and shows us how this is meant to be cooked. Fish in bacon is not something you come across everyday. Michael pairs these two unlikely ingredients – hake fillets and rashers of bacon – for a quick easy weekday meal packed full of nutrition. Hake fillets rolled in bacon Ingredients • 4 hake fillets (merluzz) • 200g bacon rashers • 1 sprig Rosemary • ½ onion • 2 cloves garlic • Handful cherry tomatoes (approx. 5) • ¼ lemon, juice only • 1 glass white wine • Handful parsley Method 1. Remove the rind from the bacon. 2. Season the fish with a little salt, pepper and rosemary. 3. Roll the fish fillets and then roll in bacon and secure with a toothpick. 4. Slice the onion lengthways, add to a pan with olive oil and add the whole garlic cloves and allow to cook until softened. 5. Add the fish rolls, the cherry tomatoes and lemon juice. 6. Add the wine and bring to a simmer. 7. Cover and cook for 10 mins until cooked through. 8. Add the chopped parsley. This recipe first appeared on Gourmet Today TV, aired on 11 December, 2015. Serves 4 Ingredients • 250g guanciale • 3 egg yolk • 1 whole egg • 150g Pecorino, grated • Black pepper • 500g spaghetti Method 1. Bring a pot of salted water to the boil and cook the spaghetti until just al dente. 2. While the pasta is cooking, place the guanciale in a non- stick pan without any oils and fry until the fat renders. 3. Whisk the yolks with the whole egg and the pecorino. 4. When the pasta is cooked transfer to the pan with the bacon, with a little water from the pot, while still on the heat. 5. Mix well and remove from the heat. 6. Add the egg mixture. Mix well and serve immediately. This recipe first appeared on Gourmet Today TV, aired on 11 December, 2015. Carbonara 14 Food