Susan’s Cheat’s Carbonara

Ok, so once again I have forgotten to take something out of the freezer.  I can’t be bothered fighting the traffic to go and get takeaway, and because of the sparse population in our area, the only fast food places that deliver are pizza.  What to cook for dinner?

Pasta is the obvious answer as it is quick to prepare.  The longest part of the process seems to be waiting for the water to boil.  A tip I have been told is not to salt the water until it comes to the boil.  Apparently if you put salt in cold water it takes longer to boil, so you put it in when the water is boiling, just before you put the pasta in.  Does it work?  I don’t know, but I am sure it can’t hurt, so that’s what I do.

What sauce to make?  I like a Carbonara, but to be honest it always tastes a bit fatty with bacon, plus you have to cook the garlic and bacon, which is an extra process and means you have a frypan as well as a pasta pot to wash up afterwards.  Also, the cream is a bit heavy, I wanted a slightly lower fat version.  So – how can you cheat at Carbonara without compromising taste?  We all loved this, unfortunately we loved it so much there weren’t any leftovers for lunch the next day, so it wasn’t all win-win!  The beauty of it is, there was only the pasta pot and a small mixing bowl involved, so it was a nice, lazy clean up as well.

 

Susan’s Cheat’s Carbonara – Serves 4 (if you are lucky!)

Lower in fat than traditional Carbonara, and a lot easier too!

Lower in fat than traditional Carbonara, and a lot easier too!

4 eggs

1 tsp cornflour

1/2 cup low fat milk

2 slices of your favourite ham (I like Gypsy Ham for the smoky flavour, but any ham that comes in big slices will do – you can use more if you like), chopped

Pinch of salt for the sauce, plus a generous pinch for the pasta pot

2 tsp dried granulated garlic

2 tsp dried parsley

A small handful of grated low fat tasty cheese

500g packet of pasta (you can use gluten free pasta too, so long as your cornflour is gluten free and not wheaten cornflour this recipe is gluten free)

Parmesan cheese to serve

Once the water is boiling, cook the pasta.  Meanwhile, whisk the eggs in a small bowl, then slowly add the cornflour.  Squash out any lumps that form before adding milk, ham, salt, garlic, parsley and cheese.  When pasta is cooked (try a piece to be sure) drain and return to pot.  Put pot back on low heat, pour in egg mix and stir through until it has cooked and is heated through and the sauce has thickened and is clinging to the pasta.

If you want to garnish the pasta, you could slice some green ends of spring onions finely, or use some fresh parsley.  Serve with parmesan.