Ingredients
- 350 g spaghetti
- 100 g prosciutto or serrano ham, trimmed of excess fat
- 3 eggs
- 4 tablespoons pouring cream
- 3 tablespoons ricotta
- ⅓ cup (35 g) freshly grated parmesan
- salt and pepper
- Roasted tomato salad
- 500 g cherry tomatoes or baby plum tomatoes, halved
- 2 cloves garlic, very thinly sliced
- 8 large sprigs of fresh basil, shredded
- 2 teaspoons extra virgin olive oil
- mixed green salad leaves, such as frisée, rocket, trimmed watercress, little gem lettuce hearts and/or shredded Chinese leaves
- 1 red onion, thinly sliced
- ½ telegraph cucumber, thinly sliced
- 1 small bulb of fennel, halved and thinly sliced
Preparation
- Prepare the salad first.
- Preheat the oven to 220°C.
- Place the tomatoes in a shallow ovenproof dish, cut sides up.
- Sprinkle with the garlic slices and basil.
- Season to taste and trickle the oil over.
- Roast for 10 minutes.
- Mix the salad leaves in a serving dish.
- Add the onion, cucumber and fennel.
- When the tomatoes are done, spoon them, with all their hot juices, over the greens.
- While the tomatoes are roasting, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- Meanwhile, dry–fry the slices of prosciutto or serrano ham in a very hot, heavy–based frying pan for 2–3 minutes or until just crisp.
- Remove and drain on paper towel, then crumble or snip into small pieces.
- Set aside.
- Beat the eggs with the cream, then mix in the ricotta, half the parmesan and a little seasoning.
- Drain the pasta.
- Return the empty pan to the heat and pour in the egg mixture.
- Heat for about 1 minute over a low heat, stirring constantly, then tip the drained pasta back into the pan.
- Toss the pasta with the creamy egg, working quickly to coat the strands with the mixture.
- The heat of the pan and the hot pasta will lightly set the eggs to form a creamy sauce.
- Serve immediately, sprinkled with the remaining parmesan and the ham, and accompanied by the roasted tomato salad.