Spaghetti Carbonara

This easy dish is accented with a little burst of lemon that gives it a wonderful spring flavor! Enjoy!

Spaghetti Carbonara

1 pound spaghetti

1 tbsp. olive oil

1 tsp. salt

2 cups diced ham, cooked

1/2 cup cream

1/2 cup Parmesan cheese

2 eggs, beaten

2 tsp. fresh chopped parsley

1 teaspoon lemon juice

Bring a large pot of  water to a boil with salt, add spaghetti and cook until al dente. Drain well. Toss with  olive oil then add beaten eggs, Parmesan cheese and cream to noodles, stirring vigorously to keep the egg from getting all funky on you. Add ham and return to low heat, stirring to coat all noodles and to make sure eggs are cooked before serving.

Sprinkle fresh parsley (or dried if you don’t have any fresh) then drizzle with lemon juice. Serve immediately.

Yield: approximately six servings

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