Recipes

Leek, Ham & Asparagus Carbonara

A great dish for a winter's night!

Method

For 4 people I suggest about 375gms of good quality Fettuccine Pasta

up to 500gms if you are big eaters!

Cook the pasta (according to packet instructions)

Whilst the pasta is cooking in a large frypan heat up 2 tablespoons of extra virgin Olive Oil

Add 1 small or half a large leek that has been cut in half lengthways
and thinly sliced and gently saute until translucent.

200 gms of diced smoked Ham together with
200gms of Asparagus, in 2 cms slices.

Toss with the Leek and saute for another 2/3 minutes.

Beat together:

4 Free range Eggs
1 cup of full fat milk (cream can be used)
½ cup of Freshly grated Parmesan Cheese.

When Pasta is cooked, drain, return to saucepan.

Combine together the Asparagus mixture with the egg mixture,
stir thoroughly and then add to the cooked pasta in the saucepan.

Return to heat for a minute or two, stirring all the time to warm and thicken the sauce.
Serve immediately with lots of black pepper!

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