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)
- 8 slices parma ham
- 400g dried spaghetti
- 2 British free-range eggs, plus 1 extra yolk
- 2 garlic cloves, crushed
- 40g parmesan, finely grated, plus extra to serve
- Chopped fresh parsley to serve
- Dry-fry the parma ham in a frying pan over a medium heat for 3-4 minutes, turning, until crisp. Set aside on a plate lined with kitchen paper.
- Cook the spaghetti in a pan of salted water according to the pack instructions until al dente (just firm to the bite). Meanwhile, beat the eggs and yolk with the garlic and parmesan in a large bowl.
- Drain the spaghetti, reserving 3 tbsp of the cooking water. Return the spaghetti to the pan it was cooked in, then add the egg and cheese mixture, and the reserved cooking water. Stir for 1-2 minutes until the spaghetti is coated in the sauce.
- Crumble the parma ham into shards, then add to the pasta with plenty of freshly ground black pepper. Serve sprinkled with extra parmesan and the parsley.
Next time swap parma ham for ribbons of smoked salmon and stir into the pasta before serving.
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