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Spaghetti carbonara with roasted tomato salad

This version of an all–time favourite makes use of lower–fat dairy products and dry–cured ham instead of bacon to make a healthier dish with no compromise on flavour. To complete the meal, a salad suggestion is included, but you can always make your own favourite salad.

Spaghetti carbonara with roasted tomato salad

Ingredients

  • 350 g spaghetti
  • 100 g prosciutto or serrano ham, trimmed of excess fat
  • 3 eggs
  • 4 tablespoons pouring cream
  • 3 tablespoons ricotta
  • ⅓ cup (35 g) freshly grated parmesan
  • salt and pepper
  • Roasted tomato salad
  • 500 g cherry tomatoes or baby plum tomatoes, halved
  • 2 cloves garlic, very thinly sliced
  • 8 large sprigs of fresh basil, shredded
  • 2 teaspoons extra virgin olive oil
  • mixed green salad leaves, such as frisée, rocket, trimmed watercress, little gem lettuce hearts and/or shredded Chinese leaves
  • 1 red onion, thinly sliced
  • ½ telegraph cucumber, thinly sliced
  • 1 small bulb of fennel, halved and thinly sliced

Preparation

  1. Prepare the salad first.
  2. Preheat the oven to 220°C.
  3. Place the tomatoes in a shallow ovenproof dish, cut sides up.
  4. Sprinkle with the garlic slices and basil.
  5. Season to taste and trickle the oil over.
  6. Roast for 10 minutes.
  7. Mix the salad leaves in a serving dish.
  8. Add the onion, cucumber and fennel.
  9. When the tomatoes are done, spoon them, with all their hot juices, over the greens.
  10. While the tomatoes are roasting, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  11. Meanwhile, dry–fry the slices of prosciutto or serrano ham in a very hot, heavy–based frying pan for 2–3 minutes or until just crisp.
  12. Remove and drain on paper towel, then crumble or snip into small pieces.
  13. Set aside.
  14. Beat the eggs with the cream, then mix in the ricotta, half the parmesan and a little seasoning.
  15. Drain the pasta.
  16. Return the empty pan to the heat and pour in the egg mixture.
  17. Heat for about 1 minute over a low heat, stirring constantly, then tip the drained pasta back into the pan.
  18. Toss the pasta with the creamy egg, working quickly to coat the strands with the mixture.
  19. The heat of the pan and the hot pasta will lightly set the eggs to form a creamy sauce.
  20. Serve immediately, sprinkled with the remaining parmesan and the ham, and accompanied by the roasted tomato salad.

Serves 4
Preparation: 20 minutes
Cooking: 15 minutes



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