Name: Ham and zucchini carbonara
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g pasta (spaghetti); 2 tsp olive oil; 1 small onion finely chopped; 2 clove(s) garlic crushed; 2 medium zucchini coarsely grated; 150 g trimmed leg ham sliced; 1 tsp cornflour; 1 cup(s) evaporated skim milk (250ml); 1 medium egg(s); 0.25 cup(s) grated parmesan cheese (20g); 0.5 tsp ground nutmeg pinch

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Ingredients

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

evaporated skim milk

1 cup(s), (250ml)

egg(s)

1 medium

grated parmesan cheese

¼ cup(s), (20g)

ground nutmeg

½ tsp, pinch

Instructions

Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
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.
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.
Add zucchini mixture to pasta. Season with salt, pepper and nutmeg. Toss to combine. Serve.

Ham and zucchini carbonara

Ingredients

Instructions

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