Carbonara is a dish that everyone loves as it is so comforting but it is loaded with fat especially if cream is used. By adding some herbs and spice you won’t notice that it is lower in fat as it is just as tasty.
Place the onion in a large non-stick deep frying pan with 200ml water and bring to the boil. Lower the heat to medium, cover and cook for 5 minutes.
Then remove the lid and turn up the heat, and cook for 3 minutes or until the water is evaporated.
Add the olive oil and the Parma ham and cook for 3-4 minutes until browned, stirring frequently. Remove from heat and keep warm.
In a large bowl, add the egg yolks, Parmesan cheese, herbs and Tabasco. RAW EGG WARNING: Exercise caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, top grade eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Cook the linguine according to the packet instructions adding a teaspoon of salt to the cooking water.
Drain the pasta when cooked, reserving 6-8 tablespoons of the cooking water. Add to the egg yolks and cheese mixture, with the reserved cooking liquid, and the onions and Parma ham.
Season well and mix thoroughly. Serve immediately with a green salad.
If an onion doesn’t need to be browned but just cooked, then add water and simmer until tender.
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