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Photo of Ham and zucchini carbonara by WW

Ham and zucchini carbonara

10
Points
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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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