Video: Rozanne Stevens' pea and prosciutto carbonara
Published 28/08/2014 | 16:00
Watch as chef and author Rozanne Stevens cooks up a delicious freezer favourite.
375g dried spaghetti
250g frozen peas, defrosted
150ml reduced fat cooking cream
1 tsp olive oil
2 garlic cloves, crushed
1/2 tsp chilli flakes
200g prosciutto or Parma ham slices
salt and pepper
50g Parmesan cheese, freshly grated
1 tbsp small or finely chopped mint leaves
Bring a large pan of salted water to the boil. Add the spaghetti and stir. Cook according to the packet instructions, until the pasta is al dente. About 30 seconds before the end of the cooking time, add the peas to warm them through. Drain and set aside.
Beat the eggs with the cream in a bowl and set aside.
Heat the oil in the pan you cooked the pasta in over a medium heat. Sauté the garlic and chilli and stir until fragrant. Add the drained pasta and peas back to the pan. Add the pancetta to the pasta, then pour in the eggs and cream. Put the pan over the heat for 30 seconds to 1 minute and stir vigorously, until the sauce is glossy and smooth.
Season and finish with the Parmesan and mint. Serve immediately.
'Recipes taken from Delish and Relish Cookbooks by Rozanne Stevens. To book a healthy or Christmas cookery course or to order books, log onto www.rozannestevens.com
For more great recipes and kitchen inspiration visit Rozanne's website.