This is a lovely dish super quick for an after work dinner. This recipe makes a lot, feeds four very generously. I learnt from Nigella to keep a little of the pasta cooking water back and to add it at the end when mixing to make the sauce creamy so I do this now and you can see from the picture it makes the sauce very smooth and helps it coat the pasta. Of course as always use any shape pasta you like this is very good with spaghetti or linguine too.
I use garlic granules as the sauce isn’t really ‘cooked’ so raw garlic wouldnt cook enough but leave it out if you don’t want any garlic flavour, Although the sauce isn’t cooked the heat of the pasta cooks the egg in the dish just enough don’t worry it wont taste like you are eating raw egg. This is also a good dish for vegetarians (obviously leave the ham out!!)
2 eggs (beaten)
300g fat free fromage frais
1/2 tsp garlic granules
salt and pepper
250g ham (diced up)
In a large bowl whisk together the eggs, fromage frais and garlic granules and set aside.
Boil the pasta as per cooking instructions on pack then drain (keep about half a cup of the cooking water back)
Add the egg mixture right into the hot pasta along with the ham and mix very well , add the cooking water that you set aside and keep mixing for a few minutes until the sauce is creamy and coating the pasta.
Season well with a little salt and lots of black pepper.
Syn free on extra easy : )