close
Advertisement
Shop Now
Magazine
 

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



More Recipes

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Advertisement