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Tuesday: Creamy no Cream Carbonara
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- Cook pasta in a saucepan of salted boiling water following packet directions until al dente.
- Whilst pasta is cooking combine eggs and grated cheese in a bowl. Season with sea salt and freshly ground black pepper.
- Heat olive oil in a deep frying pan over medium heat. Cook the meat from the ham hock and broccolini, stirring, for around 5 minutes or until ham is crisp and broccolini is tender. Reduce the heat to low and add the crushed garlic, cook for 30 seconds until fragrant.
- Add strained pasta to the egg mixture and toss to coat. Continue to stir for 1 minute to coat all the pasta and to ensure the egg stays smooth and creamy, and doesn’t scramble. Add the ham and broccolini mixture and mix well.
- Serve immediately.
