Wholemeal Spaghetti Carbonara
|Wholemeal spaghetti||12 Ounce (375 Gram)|
|For carbonara sauce|
|Grated parmesan cheese||4 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Ham leg||6 1⁄2 Ounce, chopped (200 Gram)|
|Onion||1 , chopped|
|Minced garlic||1 Teaspoon|
|White wine||4 Tablespoon|
|Double cream||4 Fluid Ounce (125 Milliliter)|
1. Cook spaghetti in boiling water in a large saucepan following packet directions. Drain and set aside to keep warm.
2. Place eggs, Parmesan cheese, parsley and basil in a mixing bowl and beat until combined, set aside.
3. Heat oil in a frying pan and cook ham, onion and garlic over a medium heat for 4-5 minutes or until onion softens. Stir in wine and cream, bring to simmering and simmer until reduced by half. Remove pan from heat, stir in egg mixture, then hot spaghetti, toss well and serve immediately.