RECIPE: Easy, tasty spaghetti carbonara
THIS delicious spaghetti carbonara can be whipped up in no time and will please even the fussiest of eaters.
1 tablespoon olive oil
150g thickly sliced ham, cut into thin matchsticks
500g tagliatelle or spaghetti
6 free-range egg yolks
100ml thickened cream
1/4 cup flat-leaf parsley, finely chopped, plus extra to serve
2/3 cup (50g) grated pecorino
2/3 cup (50g) grated parmesan, plus extra to serve
Heat oil in a large non-stick fry-pan over medium heat, add the ham and cook for 10 minutes until it starts to crisp and is light brown in colour.
Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain.
Lightly whisk eggs and cream in a bowl.
Add the butter and parsley to ham, then add pasta and cheeses and toss well to combine.
Remove the pan from the heat and quickly add the cream mixture.
Toss gently to combine - the pasta's heat will cook the egg slightly and form a creamy sauce.
Season to taste, then serve with extra parmesan and parsley. Enjoy with a nice wine or beverage of choice.