Creamy carbonara
Made with a few pantry staples and salty prosciutto, this fast carbonara recipe with cream is a fabulous dinner for one.
Ingredients
- 125 grams pappardelle pasta
- 2 tsps extra virgin olive oil
- 2 slices prosciutto, chopped
- 1 egg
- 2 tbsps pouring cream
- ¼ cup (20g) finely grated parmesan
- 2 tbsps chopped flat-leaf parsley
- Cook pasta in a medium saucepan of boiling well salted water until al dente. Drain, reserving 1 tablespoon of cooking liquid. Cover, keep warm.
- Meanwhile, heat oil in a small frying pan over medium heat. Cook prosciutto, stirring, for 2 minutes or until crisp.
- Combine eggs, cream and parmesan in a small bowl. Add egg mixture, reserved cooking liquid, half the parsley and half the prosciutto to pasta; toss gently to combine. Season to taste.
- Serve topped with remaining parsley and parmesan.
Recipe from our friends at Women's Weekly.
