Ingredients
750 g dried spaghetti
Olive oil
300 g Christmas Ham roughly chopped
4 garlic cloves, crushed
4 egg yolks
¾ cup cream
¾ cup parmesan cheese, finely grated
½ cup reserved pasta liquid
Salt and pepper
¼ cup parsley, finely chopped
Extra parmesan to serve
Preparation
Cook pasta following packet instructions.
Meanwhile, heat a large frying pan over medium-high heat. Add a good splash of olive oil and throw in the leg ham and fry off until it starts to go golden and crispy around the edges.
Reduce the heat and add in the garlic and cook for a further 2 minutes then turn off the heat.
In a large bowl add the egg yolks, cream, parmesan, salt and pepper and give it a good whisk. Set aside
Just before the pasta has finished cooking, scoop out about ½ cup of pasta water and set it aside.
Once al dente, drain the pasta and tip it into the frying that has the ham and garlic.
Pour over the yolk/cream mixture and reserved pasta water and give it a really good toss until it’s all combined.
Serve with freshly grated parmesan, finely chopped parsley a good crack of pepper.
