Recipe help please - do I need 12 eggs? I am so dim

I would make enough of the pasta and other ingredients like the risotto stuff and pancetta for 8 (ie 4 times more than the recipe), I would double the butter, cream and that and same for the eggs. Not based on anything scientific or sensible, just what I`d do. And don`t worry about using 2 dishes I`ve done that loads. (please don`t blame me if it f**ks up ?

I think I'd multiply all the ingredients by four and use two baking dishes. If they can't sit side by side you'll probably need to rotate them on the shelves halfway through cooking time (i.e. bring one down and put the other one above it).

You might need to add a few minutes extra cooking time as well, but that probably depends on your oven.

Didn't think of that ?

And if you don't want to do anything with the leftover egg whites straight away, then they freeze very well. Just remember to mark the container with the number of egg whites so you know when you come to use them.

In a similar situation I was stocking up for a recipe from Good Food Magazine. It was for four people and said that I needed 2kg of Lamb. I thought that this was rather a lot, but I am relatively new to meat eating so I thought that maybe there was some bizarre reason for this (I wondered if it might shrink that much ?). Anyway, I decided to ask our local butcher. He laughed at me of course and I came away with under 1kg which was loads.

You are a total star - thank you soooooooooo much ?

Good idea whoever said about freezing egg whites, I didn't realise you could do that. I can make merangues with them another time ?