Ham and pea carbonara recipe

63 ratings

A quick and simple meal that doesn’t scrimp on taste, this family favourite is filling and flavoursome. Bellissimo! See method

Ingredients

If you haven't got spaghetti, try using linguine instead

of the reference intake
Carbohydrate 71.2g Protein 25.8g Fibre 6.9g

Bring a large pan of salted water to the boil. Cook the spaghetti following the packet instructions.
Meanwhile, put the peas in a sieve and pour over some freshly-boiled water from the kettle to defrost.
Heat the oil in a pan over a low-medium heat. Add the garlic, spring onion and chilli flakes (if using). Cook for 1 min, then stir through the peas and ham. Continue cooking for a further 3 mins.
Meanwhile, in a small bowl, combine the crème fraîche, Parmesan, lemon juice and most of the zest.
Drain the pasta and return to the pan, of the heat. Add the crème fraîche mixture and the pea and ham mixture; toss to combine.
Transfer to a warm serving dish and scatter over the extra Parmesan and remaining lemon zest. Season with freshly cracked black pepper. Serve.