Wednesday, August 10, 2011


Spaghetti Carbonara

  • 1 tablespoon butter
  • 200g button mushrooms, sliced
  • 1 cup cream
  • 2 eggs
  • 125g parmesan cheese, grated
  • 1/3 cup finely chopped chives
  • 400g dried spaghetti, cooked
  • 200g ham, chopped

  1. Melt butter in a non-stick frying pan over medium-high heat. Add mushrooms. Cook, stirring, for 5 minutes, or until tender. Remove and keep warm.
  2. Combine cream, eggs, three quarters of the parmesan, chives, and salt and pepper.
  3. Place pasta into a saucepan. Add egg mixture, mushrooms and ham. Toss over low heat until sauce thickens. Season. Serve with remaining parmesan.


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The Boutique Markets Team