Italian Carbonara


  • 150g gammon
  • 150g spaghetti
  • 100g parmesan
  • 2 eggs
  • 25g butter
  • Salt and pepper
  • Fresh parsley


Finely chop the gammon and finely grate the parmesan. Beat the eggs in a medium bowl and season with a little black pepper and mix in the parmesan and a little chopped parsley. Set everything aside.

Add 1 tsp salt to a sauce of boiling water, add the spaghetti. Cook for 10 minutes or until al dente. While the spaghetti is cooking, fry the gammon. Place the butter into a large frying pan and as soon as the butter has melted, tip in the gammon.

Leave to cook on medium heat for about 5 minutes, stirring often, until the gammon is golden and crisp. Keep the heat under the gammon on low. When the spaghetti is ready, lift it from the water and put it in the frying pan with the gammon. Don’t throw the pasta water away. Mix the cheese in with the eggs and season well.

Take the pan of spaghetti and gammon off the heat. Now quickly pour in the eggs and cheese. Using tongs lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble and so everything is coated. Add extra pasta cooking water to keep it saucy. Serve immediately with a little sprinkling of parsley and a grating of pepper for a delicious valentines dinner.