A few posts ago Liz wrote about her families favourite pasta dish, Puttanesca. She mentioned that she cooks pasta for her family at least once a week and that this one was her kids sauce of choice. It got me thinking about our family favourite pasta dish because, like Liz, it is on our weekly menu in one form or another. In the cooler weather we enjoy a slow cooked bolognese or ragu with gnocchi, but during the fresh tomato season we enjoy this ham carbonara. Not exactly a weight watchers recipe and not one that you need a big portion of, but it’s always a hit with everyone I dish it up to. The recipe came from Mum, one she found in a magazine at some stage in my childhood years, and my sister (an perhaps my brother I’m not sure) and I both make it regularly.
250g ribbon noodles (I usually use fettuccine, though spaghetti was used in the above shot and I often cook a little more than 250g so I have enough for a couple of lunches)
1 tablespoon butter
2 cloves garlic, crushed
1 teaspoon dried oregano leaves
1/2 cup chopped spring onions
250g ham, cut into strips
2 tomatoes, chopped
1/2 cup cream
1/4 cup grated parmesan cheese
1/4 cup milk
1/2 teaspoon salt
freshly ground black pepper
1/4 cup pitted olives, halved (left out for my kids)
chopped parsley (normally I use quite a bit, but there’s not much in the garden at the moment)
Cook noodles in boiling salted water til just tender. While noodles are cooking, melt the butter in a saucepan and add the garlic, oregano, spring onions and ham. Saute over a medium to low heat for a couple of minutes. Add the tomatoes.
Beat the eggs lightly then add cream, milk, cheese and seasonings.
Drain the noodles, return to the saucepan over medium heat and add the ham and egg mixtures. Toss lightly to combine then remove from the heat (if you leave it on the heat for more than a minute or two you will end up with scrambled egg). Sprinkle with parsley and serve.