Spaghetti carbonara with greens
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Time to make:
$4.80 per serve
(at time of publication)
Full ingredients list:
1 cup reduced-salt chicken stock
1 garlic clove
1 medium zucchini, shaved into ribbons with a vegetable peeler
½ cup baby spinach, roughly chopped
50g lean ham, finely chopped
1 egg yolk
1 tablespoon grated parmesan
1 tablespoon shredded basil, plus extra leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
1 Place the stock into a medium saucepan with 1 cup of water. Set over medium-high heat and bring to the boil. Add garlic clove and pasta. Cook for 8–10 minutes, or until al dente. Add the zucchini and cook for 30 seconds.
2 Reserve 1 tablespoon of the cooking liquid and drain the pasta and zucchini; return to pan. Discard the garlic. Return the pan to a low heat. Add the spinach and ham, and stir gently until spinach begins to wilt.
3 Whisk the egg yolk, reserved cooking liquid and parmesan together. Add to the pan and stir to combine. Cook for 30 seconds. Add the basil and season with cracked black pepper. Transfer to a serving bowl and garnish with extra basil leaves.
About this recipe
First published: November 2018