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Parma Ham and Red Pepper Carbonara

4

50 minutes

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Pudding
Sunset Dinner

Introduction

Using Parma Ham in this recipe makes a change from the normal bacon, make sure it is crisp, so you enjoy the mix of textures.

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Oven temperature

230°c fan 210°c – 450°f – Reg 8

Steps

Preparation

  1. Peel and chop onion

  2. Cut peppers in half take out seed and stem place cut side down on baking parchment in a roasting tray and roast for 15 minutes until just soft. When cool chop into slices.

  3. Grate Parmesan

Instructions

  1. Dry-fry ham in frying pan until turning crisp. Take out and put on kitchen paper, once cool crumble the ham into bite sized pieces.

  2. Cook spaghetti as instructed on packet until al dente.

  3. While spaghetti cooking lightly fry onion and garlic until translucent

  4. Lightly whisk eggs, cream, and parmesan together, put into a pan and cook slowly until it starts to thicken, add seasonings to taste.

  5. Once cooked drain spaghetti.

  6. Combine all ingredients and stir until the pasta is fully coated.

  7. Serve with extra parmesan and chopped chives.

Cooks tips

If you would like a slimming option, leave out the cream and add a few tablespoons of the discarded spaghetti water to make the carbonara sauce

Serve with

This is really a complete dish garnish chopped chives

Wine pairing

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Sunset Dinner

Ingredients

  • 1pk Parma Ham

  • 350g spaghetti

  • 2 eggs

  • 50ml cream

  • 50g parmesan

  • 1 Red Pepper

  • 1 onion

  • Garlic

  • Seasonings

  • Fresh Chives to garnish