Linguine in carbonara sauce
|300 g||pasta — linguine|
|3||eggs — large, slighly beaten|
|50 ml||milk — or cream|
|2||carrots — peeled and julienned|
|3||courgettes — julienned|
|1||red pepper — small, deseeded and sliced|
|300 g||ham — torn into strips|
|parmesan cheese — and basil, to serve|
Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain well.
Mix the eggs and milk or cream together and pour over the warm pasta. Stir to coat the pasta. Return to a very low heat and allow the sauce to thicken as it cooks slowly.
Lightly steam or microwave the vegetables for a few minutes then stir into the pasta along with the ham. Serve with Parmesan cheese and garnish with basil.
Text and image source: Ideas magazine