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| CARBONARA WITH HONEY ROAST HAM & ABBOTT’S CHOICE CHEDDAR For 4 Servings - You will need: 600-700g of pasta (more if desired) 6 oz Blacker Hall Honey Roast Ham sliced thickly 6 Large mushrooms, chopped finely 4 oz Abbott’s Choice , finely grated 2 oz Parmesan, finely grated 3 large Eggs ¾ Pint pouring cream Knob of butter 1 small Onion (if desired) Salt and freshly ground black pepper Method: •Cook the pasta as directed on the label in a large saucepan. Meanwhile... •Cut the cooked ham into fine strips about 1 ½ inch long. •Melt the butter in a frying pan and gently fry off the onions. When these have become transparent add the strips of ham and sliced mushrooms. Fry these on a medium heat for 2-3 minutes stirring frequently. •Beat the eggs in a bowl together with the cream. •Drain the cooked pasta and transfer the ham, onions and mushrooms into the saucepan with the pasta. •Place the saucepan back on the hob at a low-medium heat. •Stir everything together and add the cream and egg mixture, keeping the pan over the medium heat. •Add the grated cheddar and half of the parmesan, stirring frequently. •The egg and cream mixture should thicken as it cooks. •Remove from the heat before the egg scrambles! Serve hot using the remaining parmesan to garnish. Lovely with crusty freshly baked bread and homemade garlic butter! |
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Blacker Hall
Farm Shop, Branch Road, Calder Grove, Wakefield, West Yorkshire,
WF4 3DN |
