- Spaghetti Carbonara With Peas & Parma Ham.jpg (36.4 KiB) Viewed 415 times
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 6
If served as six portions, provides 464 cals, 21g fat (of which 6g saturates), 4g sugar and 1.5g salt per portion.
Ingredients
- 450g (1lb) dried wholewheat spaghetti
- 6 egg yolks
- 60g (2¼oz) Parmesan cheese, grated
- 2 tbsp whole milk
- 1 tsp garlic powder
- 1 tsp cracked black pepper
- Salt
- 100g (3½oz) frozen peas, defrosted
- 160g (5½oz) Parma ham, chopped
Method
1. Bring a large saucepan of salted water to the boil. Add the spaghetti and cook as per the pack instructions.
2. While the spaghetti is cooking, beat together the egg yolks, cheese, milk, garlic and pepper. Season with salt and pour into a saute pan along with the peas and ham.
3. Once the spaghetti is cooked, remove it from the pan (reserving some of the water) and tip the pasta into the saute pan.
4. Place the pan over a medium - low heat, stir thoroughly so all the spaghetti is coated in the sauce. Add a splash of the reserved pasta water to loosen, if necessarily. Serve straight away.
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