Debb Rose from Loughborough said:
I work in a school kitchen and I hate seeing the left over food being thrown away, but due to rules we are not... More
Quick Pasta Carbonara
You can use leftover pasta in this recipe by simply refreshing it with a kettle of boiling water and continue this recipe from step two.
Ingredients show imperial units
Serves 4
- 540g Pasta
- 25g butter
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
- 150g leftover gammon, cut into small pieces
- 2-3 garlic cloves, peeled and crushed
- 142ml pot of double cream or crème fraiche
Crème fraiche
The French version of soured cream, it’s twice as rich, and thicker than the British version of sour cream.
- It can be used to lace soups, sauces and stews or it can be spooned over puddings and stirred into sweet dishes. Great for adding to leftovers, as it is quite rich and can withstand being heated.
- Plain full-fat yoghurt can be used instead of crème fraîche in cooking as long as you heat it gently – adding a little cornflour, which can help to prevent it from separating.
- The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it’s sold in larger supermarkets in the UK.
- 2 teaspoons English mustard
Mustard
Worth keeping a few different types.
- French mustard or Dijon is creamy and can be used in dressings, marinades or adding to sauces.
- English is good for roast beef, steak, gammon or sizzling sausages.
- Wholegrain is used in chutney’s and pickles
- Ground black pepper
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
- Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
- 2 beaten eggs
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
- A handful of chopped parsley
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
- 50g leftover hard grated cheese
Cheese
Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
-
50g leftover hard grated Cheese
Cheese
Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
Instructions
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Meanwhile, into a non-stick frying pan add the butter, gammon and garlic. Stir fry for a few minutes then add crème fraiche and English mustard and season well. Take off the heat and add the beaten eggs.
- Drain the pasta and return to the pan with the egg mixture. The heat from the pasta will cook and thicken the mixture. However, if you are serving children, cook gently over a low heat for about 1 minute. Serve immediately, with a sprinkling of black pepper, parsley and some grated cheese.
Comments on this recipe
This is a great, filling meal - my kids, aged 1 and 3 love it - and it's quick and very easy to make. I used ham - but bacon would be fine too.
My Grandson is always hungry and this is his favourite meal! He doesn't have to wait long and its very satisfying - 10 out of 10 for this one!
Comments on this recipe