Ham and Gluten Free Thin Spaghetti Carbonara

Serves: 4
Classification: Pasta

Preparation Time: 10 mins
Cooking Time: 15 mins


San Remo Gluten Free Thin Spaghetti

½ cup skim milk
¼ cup 99% fat free light and creamy cooking milk
3 eggs
2 cups chopped mushrooms
7 oz gluten free ham, fat-trimmed, thinly sliced
Spray oil
½ cup finely grated parmesan
¼ cup finely chopped fresh flat-leaf parsley

To accompany
1 tbsp red wine vinegar
2 tsp Dijon mustard
Fresh chives, chopped
Mesclun lettuce
Green oak leaf lettuce
1 tbsp olive oil

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1. Lightly spray a medium non-stick frying pan with oil and heat over a medium-high heat. Add chopped ham and cook, stirring, for 5 minutes or until crisp, then remove from pan. Add mushrooms and cook until soft.

2. Meanwhile, cook spaghetti according to packet directions. Drain, reserving ¼ cup of the cooking water. Return pasta to pan and keep warm over low heat.

3. Combine eggs, two milks and parmesan in a large jug. Add reserved cooking water, egg mixture, ½ the parsley and ½ the ham to pasta. Toss gently to combine so egg mixture starts to set and ham is warmed through. Serve pasta topped with remaining parsley, ham and mushrooms.

4. Serve with a salad of green oak leaf lettuce, mesclun lettuce leaves and chopped fresh chives drizzled with a mustard vinaigrette (vinaigrette can be made by whisking together the Dijon mustard, red wine vinegar and olive oil).

© San Remo Macaroni Company Pty Ltd 2018
The Copyright for this recipe has been assigned to and is held by San Remo.

Ham and Gluten Free Thin Spaghetti Carbonara

Main course