Ham and egg linguine
This recipe is a variation on the Italian spaghetti carbonara. The linguine is tossed with a little grated Parmesan and some parsley, then scattered with diced ham and topped with a fried egg. Delicious!
ingredients
- 227g/8oz linguine or spaghetti
- Fry Light, for spraying
- 4 large eggs
- 1 level tbsp grated parmesan cheese, dried
- 2 tbsps chopped parsley
- salt and freshly ground black pepper
- 113g/4oz lean ham, diced
method
- Cook the pasta in a large saucepan of boiling lightly salted water for 6-12 minutes (follow the manufacturer''s instructions on the packet) until the pasta is cooked and tender but still a little firm. Stir occasionally while it is cooking to prevent the strands of pasta sticking together. Drain well.
- While the pasta is cooking, spray a frying pan with Fry Light and fry the eggs in batches until the whites are set but the yolks are still runny. Remove from the pan and keep warm.
- Toss the cooked pasta with the parmesan cheese and parsley and season with salt and pepper. Stir in the diced ham and divide between 4 serving plates. Top each serving with a fried egg and serve immediately.