Leftover Ham Carbonara

Charmaine Lu -
  • 3 large egg yolks
  • 100ml heavy cream
  • 50g grated parmesan
  • Knob of butter
  • 250g shredded leftover ham
  • 1 crushed garlic clove
  • 400g spaghetti
  • 1 tbsp olive oil
  • Mix together the cream, parmesan and egg yolks in a jug, and season well. Melt the butter in a small frying pan and fry the ham for a few mins, then add the crushed garlic and cook for 30 seconds more. Remove the pan from the heat.
  • Cook the spaghetti in boiling salted water until al dente. Drain, and reserve 1 tbsp of cooking water. Drizzle the pasta with olive oil, and stir the ham and cooking water through the pasta. Swiftly stir in the cream and egg mixture, tossing as you go to stop it from curdling. Once the pasta is coated with the sauce, sprinkle with extra parmesan and serve with plenty of black pepper.
15 mins
4 serving