Sunday, 10 April 2016

Ham and Mushroom "Carbonara" with Spaghetti

Hello, Dear Reader,

We bought a ham from our local butcher - Nothing Brothers Prime Meats, for Easter Sunday and have been just finished eating it this week. I keep the ham in a damp, calico ham bag that I soak in water with a splash of vinegar, this keep the ham fresh. Last Saturday nights dinner was Ham and Mushroom "Carbonara" with Spaghetti, not at all authentic but super delicious and super easy and a great way to use up the ham.

Ingredients for Ham and Mushroom Carbonara with Spaghetti
After Sauteing the onion, saute mushrooms
Add ham and plenty of freshly ground black pepper
Add cream and bring to a simmer, turn heat down until thickened and the sauce is reduced, add grated cheese and chopped parsley before serving
Serve sauce over Spaghetti and finish with grated parmesan cheese and more freshly ground pepper

Ingredients

300 grams ham, thickly sliced and cut into thick batons

500 mls thickened cream

500 grams mushrooms, thickly cut

1/2 an onion, finely diced

2 cloves garlic, grated on a microplane

3/4 cup grated tasty cheese

Good handful of Parsley, chopped

Freshly ground black pepper

250 grams Spaghetti, cooked in the usual way

Freshly grated Parmesan cheese and more freshly ground black pepper to serve

Method

In a frypan, saute onions, add mushrooms and saute

Move onions and mushrooms to one side of frypan, add ham and heat through

Grind over plenty of black pepper

Add cream and bring to a simmer, turn heat down and let reduce and thicken

Cook Spaghetti and let drain, holding back 1/4 cup of cooking liquid

Add grated cheese and parsley to the ham and mushroom sauce and let cheese melt 

Add saved 1/4 cup of pasta cooking liquid and give it a good stir to incorporate

Serve sauce over spaghetti and finish with extra freshly ground black pepper and grated Parmesan cheese

So, tell me, how do you use up Ham or any other big joint of meat?

Thanks for reading.









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