StaceyUK
Gold Member
Taken from the Cook Yourself Thin series. This is soooo yummy!!! Use your judgement with the water and keep adding a little at a time and stir well each time until you get the creamy consistency that you like.
I don't know if parma ham/prosciutto is synned (it was when I did SW a couple of years ago but I can't find it listed on the SW USA website). I removed all the fat from mine before cooking. You could always use extra lean thin sliced bacon instead.
Serves 2
2 syns and 1 Hex A for whole dish (if parma ham is free)
METHOD
How to cook tasty pasta carbonara with herbs and spices
1. Place the onion in a large, deep non-stick frying pan with 150ml water and bring to the boil. Lower the heat to medium, cover and cook for five minutes (see below).
2. Remove the lid, turn up the heat and cook for two to three minutes or until the water has evaporated.
3. Add the olive oil and the Parma ham and cook for three to four minutes until browned, stirring frequently. Remove from heat and keep warm.
4. Meanwhile, cook the linguine according to the packet instructions, adding 1/2 a teaspoon of salt to the cooking water.
5. In a large bowl, mix the egg yolks, Parmesan, herbs and Tabasco.
6. Drain the pasta when cooked, reserving three to four tablespoons of the cooking water.
7. Mix together the pasta, egg yolks and Parmesan mixture with the reserved cooking liquid, the onion and Parma ham. Season well. Serve immediately with a green salad.
Tip: If an onion doesn't need to be browned but just cooked, then use water instead of oil and simmer until tender.
I don't know if parma ham/prosciutto is synned (it was when I did SW a couple of years ago but I can't find it listed on the SW USA website). I removed all the fat from mine before cooking. You could always use extra lean thin sliced bacon instead.
Serves 2
2 syns and 1 Hex A for whole dish (if parma ham is free)
- 1 small onion, finely chopped
- 1 teaspoon of extra-virgin olive oil
- 45g Parma ham, fat removed and ripped into pieces
- 150g linguine
- 2 large free-range egg yolks
- 28g freshly grated Parmesan
- 1 tablespoon finely chopped chives
- A small handful of roughly chopped flat-leaf parsley
- 5-6 drops of Tabasco
- Salt and freshly ground black pepper
METHOD
How to cook tasty pasta carbonara with herbs and spices
1. Place the onion in a large, deep non-stick frying pan with 150ml water and bring to the boil. Lower the heat to medium, cover and cook for five minutes (see below).
2. Remove the lid, turn up the heat and cook for two to three minutes or until the water has evaporated.
3. Add the olive oil and the Parma ham and cook for three to four minutes until browned, stirring frequently. Remove from heat and keep warm.
4. Meanwhile, cook the linguine according to the packet instructions, adding 1/2 a teaspoon of salt to the cooking water.
5. In a large bowl, mix the egg yolks, Parmesan, herbs and Tabasco.
6. Drain the pasta when cooked, reserving three to four tablespoons of the cooking water.
7. Mix together the pasta, egg yolks and Parmesan mixture with the reserved cooking liquid, the onion and Parma ham. Season well. Serve immediately with a green salad.
Tip: If an onion doesn't need to be browned but just cooked, then use water instead of oil and simmer until tender.
