Tuesday, 23 October 2012

Creamy Linguine with ham, basil and lemon

It seems a while since I have done a simple pasta dish. I chose this from the Good food website under the section of cooking for kids as we had school friends for tea. It's ingredients are similar to that of a carbonara but it tasted quite different. It was quite similar to the lemon linguine I did a while back, but the addition of the prosciutto  gave a lovely salty flavour to compliment the lemony sauce.

Serves 6
400g linguine or spaghetti
90g pack prosciutto
1 tbsp olive oil
juice 1 lemon
2 egg yolks
3 tbsp crème fraîche
large handful basil leaves
large handful grated Parmesan, plus extra to serve

Cook the linguine. Meanwhile, tear the ham into small pieces and fry in the olive oil until golden and crisp.
Drain the pasta, reserving a little of the cooking water, then return to the pan. Tip in the cooked ham. Mix together the lemon juice, egg yolks and crème fraîche, then add this to the pan along with the basil and Parmesan. Mix in with tongs, adding a little of the cooking water, if needed, to make a creamy sauce that coats the pasta. Serve with extra Parmesan grated over the top, if you like.

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