Ham and pea carbonara recipe
A quick and simple meal that doesn’t scrimp on taste, this family favourite is filling and flavoursome. Bellissimo!
See method- Serves 4
- 20 mins to cook
- 516 calories / serving
Ingredients
- 325g (11oz) spaghetti
- 275g (9oz) frozen peas
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- 8 spring onions, finely chopped
- pinch chilli flakes (optional)
- 125g (4oz) leftover pulled ham hock or thickly sliced ham, shredded
- 175g (6oz) half-fat crème fraîche
- 40g (1 1/2oz) Parmesan, grated, plus extra shavings to serve
- 1 lemon, zested and juiced
Each serving contains
- Energy
- 2180kJ 516.0kcal
- Fat
- 16g
- Saturates
- 8g
- Salt
- 1.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 71.2gProtein 25.8gFibre 6.9g
Method
- Bring a large pan of salted water to the boil. Cook the spaghetti following the packet instructions.
- Meanwhile, put thepeasin a sieve and pour over some freshly-boiled water from the kettle to defrost.
- Heat the oil in a pan over a low-medium heat. Add the garlic,spring onionand chilli flakes (if using). Cook for 1 min, then stir through the peas and ham. Continue cooking for a further 3 mins.
- Meanwhile, in a small bowl, combine the crème fraîche, Parmesan, lemon juice and most of the zest.
- Drain the pasta and return to the pan, of the heat. Add the crème fraîche mixture and the pea and ham mixture; toss to combine.
- Transfer to a warm serving dish and scatter over the extra Parmesan and remaining lemon zest. Season with freshly cracked black pepper. Serve.
- See more Pasta recipes
