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
1.
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.
2.
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.
3.
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.