Eversfield Organic- Grass Fed Organic Meat Recipes

 

Serves 4

Cooking time: 15 minutes plus 5 minutes prep

 

Ingredients

350g dried spaghetti or tagliatelli

100g Roam & Relish Smoked Ham Chunks

80g parmesan cheese, grated

3 eggs

100ml double cream

1 garlic clove, peeled and crushed

30g butter

A little salt and black pepper

 

 

Method

1. Bring a large pan of salted water to the boil, throw in the pasta, stir well to separate the strands and cook on a rolling simmer for 10 minutes or until just cooked and ‘al dente’.
2. While the pasta is cooking, melt the butter in a large frying pan and add the crushed garlic. Fry for a minute then add the ham chunks, cook for a couple of minutes then lower the heat.
3. Beat the eggs in a small bowl and add about ¾ of the parmesan, double cream and seasoning.
4. When the pasta is ready, drain and tip straight into the frying pan with the garlic and ham – a little pasta water is fine here. Retain some of the remaining pasta water for use later.
5. Take the frying pan off the heat and pour the egg and cream mixture over the pasta and toss quickly to combine.
6. Mix until a thick, creamy sauce forms on the pasta. If it needs loosening a little, add a splosh of pasta water and stir until the desired consistency.
7. Serve as soon as it’s ready with the rest of the parmesan and black pepper.

 

Tip: The heat from the pasta and pan will cook the egg mixture, avoid putting this back on the heat as this may end in scramble!