Ham and zucchini carbonara
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Our twist on this classic creamy pasta dish is the very thin strips of lean ham and zucchini that become entangled with the strands of spaghetti.
Ingredients
Dry pasta
250 g, (spaghetti)
Olive oil
2 tsp
Onion
1 small, finely chopped
Garlic
2 clove(s), crushed
Zucchini
2 medium, coarsely grated
Trimmed leg ham
150 g, sliced
Cornflour
1 tsp
Light evaporated milk
1 cup(s), (250ml)
Egg(s)
1 medium
Grated parmesan cheese
¼ cup(s), (20g)
Ground nutmeg
½ tsp, pinch
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic and zucchini and cook, stirring, for 3 minutes or until zucchini is just tender. Add ham and stir to combine.
3
Combine cornflour and 1 tablespoon cold water in a small bowl. Whisk milk, egg and parmesan in a medium jug. Add egg mixture and cornflour mixture to pan and bring to the boil. Reduce heat to low and simmer, uncovered, for 2–3 minutes or until sauce thickens slightly.
4
Add zucchini mixture to pasta. Season with salt, pepper and nutmeg. Toss to combine. Serve.
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