2 2008-07-24T00:00:03+01:00 Perfect for leftover pasta 3 Serves 4 * [[540g]] Pasta * [[25g]] [[butter]] * [[150g]] leftover gammon, cut into small pieces * 2-3 garlic cloves, peeled and crushed * 142ml pot of double cream or [[crème fraiche]] * 2 teaspoons English [[mustard]] * Ground [[black peppercorns|black pepper]] * [[Salt]] * 2 beaten [[eggs]] * A handful of chopped [[herbs|parsley]] * [[50g]] leftover hard grated [[cheese]] # 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. 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. false true false false false true false false false 3.03568637666058869497264912737692 7678 23308.0 2 Related recipes false approved http://www.vimeo.com/363513 caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson * 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. 54 Cheese Add to eggs for omelettes, grate onto soups or salads.