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Creamy, cheesy, pasta sauce with ham, onions and garlic
Bring a large stockpot of cold water + 1 tsp salt to the boil.
When rapid boil is achieved, add spaghetti (or other pasta) and cook until al dente.
Mix cream, beaten eggs and parmesan in a bowl.
Heat a heavy based casserole dish, add oil and saute onion and garlic until transparent.
Add cubed ham (we prefer 1cm x 1cm dice) and heat through, stirring occasionally, for approx 2-3 minutes. Remove from heat, keep warm.
When pasta is cooked, drain (DO NOT RINSE!) and toss into casserole with ham and onion mixture. Toss through to combine.
Place casserole dish onto low heat and pour the egg/cream/parmesan into the pasta/ham and using a wooden spoon, gently fold through to coat each length of pasta. Continue folding until sauce thickens/cooks. Be careful not to overheat or the eggs will scramble!
Prior to serving, stir through spring onions & pepper to taste.
Serve topped with additional shaved or grated parmesan.
It's essential to cook the pasta in salted boiling water, but refrain from adding any additional salt as the ham, bacon or speck is salty enough. Once the dish is ready to serve, taste and adjust seasoning to suit your palate.
Optional extras: My son has been a huge fan of Carbonara since he was about 6. Over the years he has experimented (with us as guinea pigs) various adaptations of his favourite meal: omit ham and substitute 2 cups pan fried chicken breast, add to either ham or chicken carbonara: 200g semi dried tomatoes, cubed raw avocado
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