Spaghetti Carbonara

By Dixie Elliott

Spaghetti Carbonara
An easy Italian classic, Carbonara can be made with prosciutto or hot pancetta to give the dish a slight bite.

 

Serves 4

500g spaghetti

20g butter

1 tsp olive oil

250g thinly sliced prosciutto, shredded

2 garlic cloves, crushed

2 eggs

1 egg yolk (extra)

½ cup pure cream

1 cup finely grated pecorino

finely grated pecorino (extra), to serve

freshly ground black pepper, to serve

rocket leaves, to serve

1 Cook pasta in a large saucepan of boiling salted water until tender as per packet instructions. Drain. Return to saucepan. Add butter and toss until melted.

2 Heat oil in a frying pan over medium heat. Add prosciutto and cook, stirring often, until golden and crisp. Add garlic and cook for 1 minute. Remove from heat.

3 Whisk eggs, egg yolk (extra), cream and pecorino together in a bowl. Add to hot pasta with prosciutto. Toss until well combined and egg mixture clings to pasta.

4 Serve immediately topped with pecorino (extra), freshly ground black pepper and rocket leaves.

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