Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics: Italian Pasta Dishes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics

Thursday 12 February 2015

Italian Pasta Dishes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics

Italian Pasta Dishes Biography

Source(google.com.pk)

About this recipe: This version of an all-time favourite makes use of lower-fat dairy products and dry-cured ham instead of bacon to make a healthier dish with no compromise on flavour. To complete the meal, a salad suggestion is included as part of the recipe, but you can always make your favourite leafy accompaniment if you prefer.

Ingredients
Serves: 4

340 g (12 oz) spaghetti
100 g (3½ oz) Parma ham or Serrano ham, trimmed of excess fat
3 eggs
5 tbsp single cream
3 tbsp ricotta cheese
4 tbsp freshly grated Parmesan cheese
salt and pepper
Roasted tomato salad

450 g (1 lb) cherry tomatoes or baby plum tomatoes, halved
2 garlic cloves, very thinly sliced
8 large sprigs of fresh basil, shredded
2 tsp extra virgin olive oil
mixed green salad leaves, such as frisée, rocket, watercress, Little Gem lettuce hearts and/or shredded Chinese leaves
1 red onion, thinly sliced
½ cucumber, thinly sliced
1 small bulb of fennel, halved and thinly sliced

Method Prep:20min › Cook:15min › Ready in:35min

Prepare the salad first. Preheat the oven to 220°C (425°F, gas mark 7). Place the tomatoes in a shallow ovenproof dish, cut sides up. Sprinkle with the garlic slices and basil. Season to taste and trickle the oil over. Roast for 10 minutes.
Mix the salad leaves in a serving dish. Add the onion, cucumber and fennel. When the tomatoes are done, spoon them, with all their hot juices, over the greens.
While the tomatoes are roasting, cook the spaghetti in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Meanwhile, dry-fry the slices of ham in a very hot, heavy-based frying pan for 2–3 minutes or until just crisp. Remove and drain on kitchen paper, then crumble or snip into small pieces. Set aside.
Beat the eggs with the cream, then mix in the ricotta, half of the Parmesan and a little seasoning.
Drain the pasta. Return the empty pan to the heat and pour in the egg mixture. Heat for about 1 minute over a low heat, stirring constantly, then tip the drained pasta back into the pan.
Toss the spaghetti with the creamy egg, working quickly to coat the strands with the mixture. The heat of the pan and the hot pasta will lightly set the eggs to form a creamy sauce.
Serve immediately, sprinkled with the remaining Parmesan cheese and the ham, and accompanied by the roasted tomato salad.

Plus Point

Serving an interesting salad as an important part of a meal is a good way to avoid over-indulging in fatty foods. * Pasta scores healthily low on the Glycaemic Index, which means that it breaks down slowly into glucose and glycogen in the body, providing long-lasting energy.

Italian Pasta Dishes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics