The Monday Pasta Club Cookbook Giveaway

Enter our US/Canada giveaway to win one of three copies of The Monday Pasta Club by Ed Barrow.

In 2020 pastry chef Ed Barrow created The Monday Pasta Club. He has hosted a number of sell-out supper clubs and events, from Bristol to Brighton and with Edinburgh to follow. The supper club bring people together in a relaxed and intimate atmosphere to enjoy good conversations with friends over authentic Italian food. Through this club, which posts a new pasta recipe every Monday at 5pm, Ed Barrow has built up a legion of fans. His recipes celebrate the versatility of one of the world’s most-loved and easiest-to cook-ingredients.

The cookbook has a perfect pasta dish for every occasion, budget and time limit. By varying your pasta shapes, flavour combinations and the time you have on hand, there are endless ways to enjoy a bowl of pasta. The four chapters cover recipes ready in 10-15 minutes, 15-30 minutes, 30 minutes-1 hour and one hour+, and each include five vegetarian, five fish and five meat recipes.

From a super speedy Tomato butter penne, to dishes that take a little longer like Sea bass, chilli and lime spaghetti, and slow cooked treats such as Lamb and rosemary pappardelle, all of the recipes are delicious, easy-to-follow and celebrate the joy of pasta.

There are four online recipes to try now as well as the recipe below that the publisher has shared with our Members.


Prosciutto and pea tagliatelle 
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150g (5 ½ oz) tagliatelle
8 slices of prosciutto, roughly sliced into thin strips
3 egg yolks
60g (2 ¼ oz) finely grated (shredded) Pecorino Romano cheese, plus extra to serve
zest of ½ lemon
100g (3 ½ oz) frozen petits pois


A classic pairing of prosciutto and peas, finished in the classic carbonara-style egg yolk sauce. The addition of a small grating of lemon zest balances the creamy sauce, along with a generous sprinkle of tangy Pecorino Romano just before serving.

Put the tagliatelle in a large pan of boiling well-salted water. Cook until al dente, using the timing on the packet instructions as your guide. Meanwhile, add the prosciutto to a small cold frying pan (skillet) and place the pan over a medium–low heat. Gently fry for about 4 minutes until some of the prosciutto fat has rendered out and the meat is starting to turn a light golden brown in places. Remove from the pan and set aside.

While the prosciutto is frying, put the egg yolks, Pecorino Romano and lemon zest in a small bowl. Season well with pepper and a small pinch of salt then mix together. Whisk in a small splash of water from the cooking pasta and mix well to warm the egg yolk mixture.

For the final 2 minutes of the tagliatelle’s cooking time, add the frozen peas to the boiling water and continue to cook until the pasta is al dente. Drain, reserving a little of the cooking water. Return the drained tagliatelle and peas to the pan along with the warmed egg yolk mixture and the cooked prosciutto. Toss well over the a medium heat for a minute, adding a little splash of the cooking water to loosen the sauce until it coats the tagliatelle. Divide between 2 bowls and finish with a generous grating of Pecorino over the top.

Credit: Excerpt from The Monday Pasta Club by Ed Barrow, Kyle – Photography by Ola O. Smit

Special thanks to the publisher for providing three copies of this title in our promotion. Entry options include answering the following question in the comments section of this blog post.

Which recipe in the index would you like to try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 16th, 2024.

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63 Comments

  • lean1  on  October 16, 2024

    Burnt Aubergine rigatoni

  • Breannetuttle  on  October 16, 2024

    Caramelized shallot tagliatelle!

  • mcrimmins  on  October 16, 2024

    Asparagus Pecorino and Lemon Tagliolini

  • miggsy  on  October 16, 2024

    Butternut squash and pecorino pici

  • matag  on  October 16, 2024

    Crab, lime and crispy chilli fusilli lunghi

  • infotrop  on  October 16, 2024

    Crispy prosciutto, oyster mushroom and Gruyère tagliatelle

  • dataentrytard  on  October 16, 2024

    I would like to prepare the balsamic roasted tomato spaghetti first.

  • rkosully  on  October 17, 2024

    I would first make the Prosciutto and pea tagliatelle.

  • skvalentine  on  October 17, 2024

    The Tomato Butter Penne is everything I love! Would try it first.

  • GreenhouseCheryl  on  October 17, 2024

    Pancetta and Gruyère orecchiette

  • SandyTu  on  October 18, 2024

    King prawn and Aleppo chilli linguine

  • ravensfan  on  October 18, 2024

    Smoky spaghetti vongole

  • LaurenE  on  October 18, 2024

    Caramelized shallot tagliatelle

  • sarahawker  on  October 18, 2024

    King prawn and preserved lemon orzo

  • NaomiH  on  October 18, 2024

    Prosciutto and pea tagliatelle

  • janv  on  October 18, 2024

    Roasted puttanesca sauce with pan-fried cod

  • Cjennings  on  October 18, 2024

    Crispy prosciutto, oyster mushroom and Gruyère tagliatelle Sounds absolutely amazing!

  • kmpelak  on  October 18, 2024

    Caramelized shallot tagliatelle!

  • debbiehb  on  October 18, 2024

    Prosciutto and pea tagliatelle

  • BMeyer  on  October 18, 2024

    carmelized shallot tagliatelle

  • Shelley.b  on  October 18, 2024

    King prawn and aleppo chilli linguini

  • ChefClaireFVS  on  October 18, 2024

    Bucatini all’Amatriciana

  • t.t  on  October 18, 2024

    Burnt aubergine rigatoni

  • virjeania  on  October 19, 2024

    Anchovy and caper spaghetti

  • Leonard5854  on  October 19, 2024

    Pancetta, courgette and lemon trofie

  • TylaAnn  on  October 20, 2024

    Crispy prosciutto, oyster mushroom and Gruyère tagliatelle

  • DarcyVaughn  on  October 21, 2024

    Crab, lime and crispy chilli fusilli lunghi

  • Kag2020  on  October 21, 2024

    Prosciutto and pea tagliatelle

  • sarahteertzah  on  October 21, 2024

    Brown butter and sage pappardelle

  • RSW  on  October 21, 2024

    Pistachio and parsley pesto

  • dbielick  on  October 22, 2024

    Asparagus, pecorino and lemon tagliolini

  • Mtetpon  on  October 23, 2024

    Butternut squash

  • roxlet  on  October 23, 2024

    Bucatini all’Amatriciana

  • racheljmorgan  on  October 25, 2024

    Pancetta and Gruyère orecchiette

  • tucsonsandy  on  October 29, 2024

    Burnt Aubergine rigatoni

  • hubbalance  on  October 29, 2024

    Pancetta and Gruyère orecchiette sounds delish

  • Magspags  on  October 29, 2024

    This Tuscan sausage paccheri is exceptionally great! I can’t wait to try the Carmelized shallot tagliatelle!!

  • sciencegeek2003  on  October 29, 2024

    Asparagus, pecorino and lemon tagliolini

  • porcupines  on  October 30, 2024

    The pancetta and gruyere orecchiette sounds amazing!

  • lpfledderer  on  October 30, 2024

    Caramelized shallot tagliatelle

  • PumpkinTravels  on  November 2, 2024

    Caramelized shallot tagliatelle

  • Tinybite  on  November 2, 2024

    Pea. mascarpone-and-crispy-ham sounds like a good recipe to try first!

  • shmampie  on  November 3, 2024

    like to win this book

  • PennyG  on  November 8, 2024

    Pancetta, spinach and Taleggio lasagne

  • teamkies  on  November 10, 2024

    Burnt aubergine rigatoni

  • Karla123  on  November 17, 2024

    Balsamic roasted tomato spaghetti!

  • Starry_Joce  on  November 18, 2024

    I would make the king prawn and Aleppo chilli linguine, pancetta and Gruyère orecchiette, or prosciutto and pea tagliatelle first.

  • sayeater  on  November 22, 2024

    Goat’s cheese and caramelized red onion gemelli salad

  • stevenpeters  on  November 23, 2024

    Pancetta and Gruyère orecchiette

  • MsAubergine  on  November 24, 2024

    Didn’t have to scroll the recipe index far! Pancetta and Gruyère Orecchiette would be on my plate!

  • JenjiD  on  November 25, 2024

    Bucatini all’Amatriciana

  • silversand  on  November 26, 2024

    Roasted puttanesca sauce with pan-fried cod

  • oduong930  on  November 30, 2024

    Crab, lime and crispy chilli fusilli lunghi

  • MeganGarcia  on  December 2, 2024

    Pistachio and parsley pesto

  • toomanybooksinthekitchen  on  December 3, 2024

    Definitely the Pancetta and Gruyère orecchiette. Combines all of my favorite things!

  • lookitstracey  on  December 4, 2024

    Sausage, kale, and chilli rigatoni

  • bhsmith  on  December 6, 2024

    Goat’s cheese and caramelized red onion gemelli salad

  • jynnantonnyx  on  December 6, 2024

    Crispy prosciutto, oyster mushroom and Gruyère tagliatelle

  • Erinzzz  on  December 6, 2024

    Ooooo… the Caramelized Shallot Tagliatelle, for sure!

  • hibeez  on  December 7, 2024

    King prawn and preserved lemon orzo.

  • OverSeasoned  on  December 10, 2024

    Burnt aubergine rigatoni

  • NatalyaM  on  December 10, 2024

    Roasted puttanesca sauce with pan-fried cod

  • artthecat  on  December 12, 2024

    Sausage, kale and chilli rigatoni

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