Tuesday, September 21, 2010

Recipe:Creamy Spaghetti with lemon and proscuitto

This is a delicious carbonara-esque dish. But lower fat, and made in the traditional way Italians make creamy sauces. When you make spaghetti carbonara it should never be swimming in sauce, the sauce should only just "coat" the pasta. This is a very easy recipe as well- I even taught my teenage stove-scared brother how to make it. This is also a much lower fat alternative to Carbonara. The only problem is i have used up the last of my last purple spring onions now though! I'm going to have to grow double the amount next year!

Creamy spaghetti with lemon and prosciutto (serves 2)

200g spaghetti
100g crème fraiche
1 egg yolk
60g prosciutto, diced
Zest of 1 lemon, and wedges to serve
2 tbsp chopped fresh basil
2 spring onions (preferably red!) finely chopped
Salt and pepper to taste
Parmesan and freshly chopped parsley for garnish

1. Mix the crème fraiche, egg yolk, prosciutto, lemon, basil and spring onions together.
2. Cook the spaghetti until al dente. Drain, and return to the pan with 60ml of the pasta cooking liquid.
3. Stir in the creamy mixture into the pasta until the sauce has completely thickened and the pasta is fully cooked. This should only take 1 or 2 minutes. Season to taste (lots of black pepper especially) and serve with plenty of grated parmesan, parsley and a wedge of lemon.

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