Monday, 12 April 2010


Spaghetti Carbonara

500g pack of spaghetti 
Salt and freshly ground pepper
200g finely grated parmesan
4 egg yolks
400ml double cream
40g Prosciutto ham, cut into very small strips
Parsley to garnish

 Bring a large pan of water to the boil, salt it well and put in the pasta.

 While the pasta cooks, put the Parmesan, egg yolks and cream into a very large bowl. Season and whisk together.

 As soon as the pasta is cooked, drain it, then tip it into the bowl.

 Add the Prosciutto ham and quickly toss everything together using two forks. The egg will be cooked by the heat of the pasta, and the creamy sauce will cling to the strands. Serve straight away, with more grated Parmesan.



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2 comments:

  1. Susanna12 April 2010 at 13:59

    Is there anything that can be used as a lower-fat alternative to the double cream?

    ReplyDelete
  2. Mary12 April 2010 at 14:37

    Hi Susanna

    You could use single cream which has a lower fat content (18%) than double (48%). You can also buy cream substitute (elmlea)which is acceptable but not quite the same.

    My choice would be low fat creme fraiche which seems to have all the creaminess and a lovely tangy taste.

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