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Creamy carbonara


Made with a few pantry staples and salty prosciutto, this fast carbonara recipe with cream is a fabulous dinner for one.

  • Member Matters
  • Recipes

Method


Ingredients


  • 125 grams pappardelle pasta
  • 2 tsps extra virgin olive oil
  • 2 slices prosciutto, chopped
  • 1 egg
  • 2 tbsps pouring cream
  • ¼ cup (20g) finely grated parmesan
  • 2 tbsps chopped flat-leaf parsley
  1. Cook pasta in a medium saucepan of boiling well salted water until al dente. Drain, reserving 1 tablespoon of cooking liquid. Cover, keep warm.
  2. Meanwhile, heat oil in a small frying pan over medium heat. Cook prosciutto, stirring, for 2 minutes or until crisp.
  3. Combine eggs, cream and parmesan in a small bowl. Add egg mixture, reserved cooking liquid, half the parsley and half the prosciutto to pasta; toss gently to combine. Season to taste.
  4. Serve topped with remaining parsley and parmesan.

Recipe from our friends at Women's Weekly.


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