Healthier no-pasta carbonara
Ingredients
1 egg, plus 1 egg yolk, extra
60ml (1/4 cup) pouring cream
20g (1/4 cup) finely grated pecorino or parmesan, plus extra to serve
2 teaspoons extra virgin olive oil
3 slices Primo Gourmet Selection Prosciutto, fat trimmed, coarsely chopped
500g sweet potato, cut into noodles using a spiraliser
Pinch of dried chilli flakes (optional)
Fresh continental parsley leaves, to serve
Method
Step 1
Use a fork to whisk the egg, egg yolk, cream and pecorino or parmesan in a small bowl until combined. Set aside.
Step 2
Heat the oil in a large, deep frying pan over medium-high heat. Add the prosciutto and cook, stirring, for 2 minutes or until golden.
Step 3
Add the sweet potato and chilli, if using. Cook, tossing with tongs, for 3 minutes or until softened but not completely wilted. Remove pan from the heat.
Step 4
Pour egg mixture into the pan and toss quickly to coat noodles. The mixture should coat the noodles evenly and cook to a creamy consistency. Divide among serving bowls and top with parsley and extra pecorino. Season.
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