|400 g g||spaghetti spaghetti|
|2 cloves clove|| garlic
(2 slices leftover baked gammon, outers trimmed and finely chopped)
|100 g g|| extra mature cheddar
extra mature cheddar|
(¾ head of broccoli, cut into florets)
|1 pinches pinch||salt salt|
|1 pinches pinch||peppers pepper|
|1 tsp tsp||olive oil olive oil|
Spaghetti carbonara with broccoli
Carbonara is a satisfying pasta night favourite, and always a great way to use up leftover ham or bacon. Here, we’re using a couple of slices of baked gammon to give this simple dish loads of flavour! Spaghetti is the classic choice, but you can mix things up with different types of pasta if you prefer. If you have any cooked peas leftover from the previous night’s dinner, these can be reheated whilst the broccoli is cooking.
- In a small non-stick frying pan, add ½ tbsp of olive oil and the garlic, and fry on a gentle heat for a minute or two. Add the chopped ham and warm through.
- Cook the pasta according to preference in salted water. Keep aside 1 cup of the cooking water, then drain.
- Whilst the pasta is cooking, cook the broccoli, drain, and keep warm ready to serve.
- Off the heat, return the pasta to the pan and add the two eggs, stirring quickly to keep the mixture moving so that the pasta becomes well-coated.
- Add in the chopped ham mixture and the grated cheese (keeping a little to sprinkle on top at the table, if you like) and continue to mix. Add a little of the reserved pasta water (1 tbsp at a time) until you get a nice creamy consistency.
- Season well with black pepper and serve the pasta with the broccoli and any remaining cheese.