Carbonara is a dish that everyone loves because it's so comforting, but it is loaded with fat, especially if cream is used. By adding some herbs and spices to great-quality eggs (organic if possible), you won't notice that it's lower in fat because it's just as tasty.
Serves 2
Ready in 30 minutes
Per serving:
443 calories
1. Place the onion in a large, deep non-stick frying pan with 150ml water and bring to the boil. Lower the heat to medium, cover and cook for five minutes (see below).
2. Remove the lid, turn up the heat and cook for two to three minutes or until the water has evaporated.
3. Add the olive oil and the Parma ham and cook for three to four minutes until browned, stirring frequently. Remove from heat and keep warm.
1. If an onion doesn't need to be browned but just cooked, then use water instead of oil and simmer until tender.
2. If you're pregnant (or feeding a baby, or if you're an elderly person), you might want to choose a different dish as there is a risk of salmonella with raw eggs.
4. Meanwhile, cook the linguine according to the packet instructions, adding 1/2 a teaspoon of salt to the cooking water.
5. In a large bowl, mix the egg yolks, Parmesan, herbs and Tabasco.
6. Drain the pasta when cooked, reserving three to four tablespoons of the cooking water.
7. Mix together the pasta, egg yolks and Parmesan mixture with the reserved cooking liquid, the onion and Parma ham. Season well. Serve immediately with a green salad.
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