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This is a very quick and easy pasta recipe to throw together and it tastes wonderful. I love the fact that this uses thicker pasta noodles rather than spaghetti, which my family prefer. This particular recipe is one that I tagged for a recipe swap game, I am involved in this month. I made the recipe as stated, apart from adding some garlic to the mushrooms when cooking and just using regular deli sliced ham, I also added more Parmesan cheese as we absolutely love our cheese. All in all it makes for a great after work fast meal that is filling, tastes great and is budget friendly. To read more reviews of this recipe or to view more photos please click here.
Ingredients
16 Ounces tagliatelle pasta noodles, fresh, if possible
1 Tablespoon olive oil
8 Ounces ham, cut into 1-inch sticks (I used regular sliced deli ham)
2 Cloves garlic, crushed (my addition)
4 Ounces button mushrooms, sliced
4 Eggs, lightly beaten
5 Tablespoons light cream (I added a little more than this)
Salt and pepper to tastO
2 Tablespoons parmesan cheese, finely grated (I added more cheese than this)
Method
1. Cook pasta in pan of boiling salted water, with a little oil added, 6-8 minutes or until al dente.
2. Meanwhile, heat 1 tablespoon of oil in frying pan & fry ham 3-4 minutes, then add mushrooms & fry another 3-4 minutes. (I cooked the garlic in with the mushrooms) Turn off heat & set aside, reserved.
3. In a bowl, lightly beat eggs & cream together & season well with salt & pepper.
4. When pasta is cooked, drain it well & return to pan, then add ham, mushrooms & any pan juices ~ Stri into pasta.
5. Pour in eggs, cream & half the Parmesan cheese. Stir well, & as you do this, the eggs will cook in the heat of the pasta.
Pile on warmed serving plates, sprinkle with remaining Parmesan & enjoy!
All photos taken by me unless otherwise stated.
This is so quick and easy to throw together it makes the perfect mid week no fuss meal. I use pancetta instead of bacon as I prefer it and find it imparts more flavour to the dish. I also added extra mint and lots of parmesan cheese both in the dish and grated over the top, just our preference. If you would like to read more reviews of this recipe please click here.
Ingredients
455g Farfalle pasta (bowtie pasta)
1 Egg
180ml Double cream
Sea salt
Fresh ground black pepper
12 Slices pancetta or smoked streaky bacon, roughly sliced
1 Cup fresh peas or frozen peas
2 Sprigs fresh mint, leaves picked, finely chopped
Freshly grated parmesan cheese
Method
1. Bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions.
2. Whisk the egg in a bowl with the cream, salt and pepper.
3. Put the pancetta or bacon into a second pan and cook until crispy and golden.
4. When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet.
5. When cooked, drain in a colander, saving a little of the cooking water.
6. Add the pasta to the pancetta and stir in most of the mint, finely sliced – if the pan isn’t big enough, mix it all together in a large warmed bowl.
7. Now add the egg and cream mix to the pasta. What’s important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs.
8. The pasta will actually cook the egg enough to give you a silky smooth sauce.
9. Toss together and loosen with a little of the reserved cooking water if necessary.
10. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.
All photos taken by me unless otherwise stated.
