Читать книгу The Hungerpots Cookbook - Bethie Hungerford - Страница 19

Ham and Pea Carbonara

The magic of a carbonara is in the simplicity of the ingredients paired with the creaminess of the egg yolk, yet making this dish can inadvertently leave you with scrambled eggs on pasta … not ideal! I’ve come up with a foolproof recipe, which is so easy that perhaps you’ll forgive the fact that it calls for an extra bowl!

MAIN INGREDIENTS

800ml (28fl oz) water (or use stock and leave out the stock cubes)

400g (14oz) spaghetti, broken in half

2 stock cubes

1 teaspoon salt

250g (9oz) frozen peas

pinch of ground nutmeg

salt and pepper, to taste

FINISHING TOUCHES

1 egg

1 egg yolk

1 large spoonful of crème fraîche

90g (3oz) smoked ham batons (or chopped ham slices)

75g (2½oz) Parmesan cheese, grated

½ teaspoon black pepper

freshly ground black pepper, Parmesan cheese, to garnish

1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

2 Cook until the pasta is al dente but before all the water has been absorbed (about 15 minutes after boiling) as this will give a creamier sauce.

3 Meanwhile, whisk together the egg, egg yolk, crème fraîche, chopped ham and Parmesan with a fork in a small bowl.

4 When the pasta is cooked through, turn off the heat and very quickly stir in the egg/ham mixture until thoroughly incorporated. Garnish and serve.