Ricota Pie

This one is for Delara. Sorry for being late for Easter, but I was so busy cooking that I didn't have time to translate and post the recipe. Also, my picture does not show the way the pie really should be (like a cheesecake), because I left a lot of the gelatine out and the result was that it turned gooey. But I have made this pie many times, it works, provided you add ALL the gelatine that says in the recipe.

Ingredients:

Cookie Base:

7 oz coarse crushed Graham cookies (or Maria, or McVities Digestives)
3.5 oz butter, melted
oil or cooking spray

Ricotta Cream:

1 lb ricotta cheese
1 can sweetened condensed milk
1 tablespoon lemon zest
1 tablespoon lemon juice
creme fraiche, measured in condensed milk can (1 1/3 cup), or the "media crema" that sells in the Latin foods section of the supermarkets
1 packet (28 g, approximately 1 tablespoon) unflavored gelatin powder
3 egg whites

Sauce:

5 tablespoons raspberry jam
3 tablespoons water


Preparation:

Cookie base:

Line a springform baking pan with parchment paper. Spray or brush oil on the sides of the pan.
Mix melted butter with the crushed cookies and spread the mixture in the pan, gently pressing with a spoon.

Ricotta Cream:

Smash the ricota with a fork and pass it through a sieve into a mixing bowl. Pour the condensed milk over the ricota and mix well with a spoon. Add the zest and lemon juice, the creme fraiche and mix well. Dissolve the gelatin according the package instructions. Add to the ricotta cream and mix very well (better if mixed in a blender, it will get silkier). Finally, beat the egg whites and gently incorporate them to the cream.
Pour the cream over the cookie dough and bring to the fridge for about 5 hours.

Sauce:

Put jam and 3 tablespoons of water in a small saucepan and take to a low heat, stirring, until it becomes a thin syrup.Let it cool.

Remove the pie from the springform pan, pass the cake to a serving plate and pour the sauce over the cake.

Spaghetti alla Carbonara

My mom used to make this when I was a kid. It's easy and it can be served as a one dish meal.

Ingredients:

2 tablespoons olive oil
1 small onion, finely chopped
8 pancetta or bacon strips, cut in little squares
500g (1 package) spaghetti
4 eggs
4 tablespoons (60 ml) heavy cream
4 tablespoons (60 ml) grated Parmesan cheese
salt and ground black pepper

Preparation:

Heat the oil in a large saucepan or skillet, add the onion and cook over a low heat, stirring frequently, for about 5 minutes until softened but not colored.
Add the bacon or pancetta and cook for 10 minutes, stirring from time to time.
Meanwhile, cook the pasta al dente according to the package instructions.
Put the eggs, cream and parmesan in a bowl. Add pepper. Then beat everything together.
Drain the pasta, tip into the pan with the pancetta or bacon and toss well to mix. Turn the heat off under the pan. Immediately add the egg mixture and toss vigorously so that it cooks lightly and coats the pasta.
Taste for seasoning, add more if needed. Serve immediately, adding grated Parmesan.