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Ham and Mushroom "Carbonara" with Spaghetti

Sunday, 10 April 2016

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 Sautéing the onion, sauté 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


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


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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