Healthier spaghetti carbonara with parma ham
- January 2017
- Serves 4
- Hands-on time 20 min
Carbonara is traditionally made with cured pork cheek or lardons, both of which are very high in fat. By using parma ham and dry-frying it, you still get that crisp saltiness without loading up on calories.
- 11.3g (4.2g saturated)
- 72.3g (2.1g sugars)
Next time swap parma ham for ribbons of smoked salmon and stir into the pasta before serving.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe