- Spaghetti Carbonara.jpg (29.72 KiB) Viewed 544 times
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 2
If served as two portions provides 548 cals, 27g fat (of which 7g saturates), 7.5g sugar and 2.6g salt per portion.
Ingredients
- 1 onion, peeled and finely diced
- 250g (8oz) button mushrooms, thinly sliced
- 125g (4½oz) gammon steak, diced
- 120g (4½oz) dried spaghetti
- Low-calorie cooking spray
- 300ml (10fl oz) vegetable stock (1 low-salt stock cube dissolved in 300ml boiling water)
- 1 medium egg and 1 egg yolk
- 1 tsp freshly ground black pepper
- 2 tbsp quark
- ½ tsp English mustard powder
- 30g (1oz) Pecorino cheese, grated, plus a little extra to serve
- Handful of fresh parsley leaves, chopped
Method
1. Boil the kettle and meanwhile prepare the onion, mushrooms and gammon.
2. While you're cooking the pasta, spray a large frying pan with a few sprays of low-calorie cooking spray and place over a medium heat. Add the onions and fry for 5 minutes until softened, then add the mushrooms and gammon and cook for 5 minutes until slightly browned.
3. Add the vegetable stock to the frying pan, increase the heat to high and cook, stirring frequently, for 7 - 10 minutes until it reduces by half.
4. Meanwhile, whisk the egg and egg yolk, black pepper, quark and mustard in a bowl. Set aside.
5. Drain the cooked pasta and tip it into a big bowl. Add the cooked onion, mushrooms, reduced stock and gammon and stir well. Slowly add the whisked eggs, Pecorino and quark, stirring constantly. Don't do this over the heat otherwise you'll end up with scrambled egg !
6. Once it's all stirred through, add the chopped parsley. Plate up and sprinkle with a little more Pecorino.
¡SHARE TOPIC!