Tasty pasta carbonara with herbs and spices recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ingredients1 small onion, finely chopped1 teaspoon of extra-virgin olive oil45g Parma ham, fat removed and ripped into pieces150g linguine2 large free-range egg yolks20g freshly grated Parmesan1 tablespoon finely chopped chivesA small handful of roughly chopped flat-leaf parsley5–6 drops of TabascoSalt and freshly ground black pepper
How to cook tasty pasta carbonara
Place the onion in a large, deep non-stick frying pan with 150ml water and bring to the boil. Lower the heat to medium, cover and cook for five minutes (see below).
Remove the lid, turn up the heat and cook for two to three minutes or until the water has evaporated.
Add the olive oil and the Parma ham and cook for three to four minutes until browned, stirring frequently. Remove from heat and keep warm.
Meanwhile, cook the linguine according to the packet instructions, adding 1/2 a teaspoon of salt to the cooking water.
In a large bowl, mix the egg yolks, Parmesan, herbs and Tabasco.
Drain the pasta when cooked, reserving three to four tablespoons of the cooking water.
Mix together the pasta, egg yolks and Parmesan mixture with the reserved cooking liquid, the onion and Parma ham. Season well. Serve immediately with a green salad.
Sal's Tips
If an onion doesn't need to be browned but just cooked, then use water instead of oil and simmer until tender.
If you're pregnant (or feeding a baby, or if you're an elderly person), you might want to choose a different dish as there is a risk of salmonella with raw eggs.
Number of Servings: 2
Recipe submitted by SparkPeople user NICESLACKS.
Place the onion in a large, deep non-stick frying pan with 150ml water and bring to the boil. Lower the heat to medium, cover and cook for five minutes (see below).
Remove the lid, turn up the heat and cook for two to three minutes or until the water has evaporated.
Add the olive oil and the Parma ham and cook for three to four minutes until browned, stirring frequently. Remove from heat and keep warm.
Meanwhile, cook the linguine according to the packet instructions, adding 1/2 a teaspoon of salt to the cooking water.
In a large bowl, mix the egg yolks, Parmesan, herbs and Tabasco.
Drain the pasta when cooked, reserving three to four tablespoons of the cooking water.
Mix together the pasta, egg yolks and Parmesan mixture with the reserved cooking liquid, the onion and Parma ham. Season well. Serve immediately with a green salad.
Sal's Tips
If an onion doesn't need to be browned but just cooked, then use water instead of oil and simmer until tender.
If you're pregnant (or feeding a baby, or if you're an elderly person), you might want to choose a different dish as there is a risk of salmonella with raw eggs.
Number of Servings: 2
Recipe submitted by SparkPeople user NICESLACKS.
Nutritional Info Amount Per Serving
- Calories: 455.3
- Total Fat: 15.1 g
- Cholesterol: 212.7 mg
- Sodium: 212.3 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 3.5 g
- Protein: 21.1 g
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