Spaghetti Carbonara
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 120 g dried spaghetti
- • 200 g gammon (cut into little pieces)
- • 30 g Pecorino cheese
- • 1 pack button mushrooms (sliced thinly)
- • 1 egg
- • 2 tbsp quark
- • 1/2 brown onion (finely chopped)
- • 300 ml vegetable stock (made with 1 vegetable stock cube)
- • 1 tsp freshly ground black pepper (to taste)
- • handful fresh parsley (chopped)
- • 1/4 tsp mustard powder
- • low calorie cooking spray
Preparation Steps
Boil the kettle - whilst you're waiting for it to boil chop the onion, mushrooms and gammon.
Cook the pasta as per instructions on the pack, and heat a large frying pan with a few sprays of low calorie cooking spray. Fry the onions until softened, add the mushrooms & gammon and cook till browned slightly.
Add the vegetable stock to the frying pan, and cook on high stirring frequently until it reduces by half.
Meanwhile in a bowl whisk the eggs, black pepper, quark and mustard (if you're using it!) - set aside.
Drain your pasta once it's cooked and tip into a big bowl, add the cooked onions, mushrooms, remaining stock and gammon - stir well. Slowly add the whisked eggs, Pecorino cheese and Quark making sure to stir constantly. Do NOT do this on the heat otherwise you'll end up with scrambled egg!
Once it's all stirred through, add the parsley. Plate up and sprinkle with a little more Pecorino cheese. Enjoy!