This recipe is a luxurious pimped up interpretation of a Carbonara. Great for a luxury Friday night or weekend meal as a treat. It’s really simple and easy but takes some time for the slow cook part. I love a pasta dish on a Friday evening.

Serves 2.

The Ham should be done earlier and left to rest while making the Carbonara,

Ingredients –

For the pulled ham –

500-750g of Gammon ham (smoked or unsmoked whatever your preference).

4 teaspoons of English Mustard

4 Tablespoons of Honey

3 Cloves

1 Star Anise

For the Carbonara –

1 Onion

1 Clove Garlic

Couple of fresh sage leaves if you have them in the garden.(Optional)

Handful of chestnut mushrooms

Handful of peas

Sprinkle of paprika

Drop of white wine

1 Egg

2 tablespoons of cream (optional)

25 grams grated parmesan cheese.

Salt/Pepper.

½ Pack of Fresh tagliatelle (or pasta of your choice).

Ham-

1. Place the Gammon in a large saucepan and cover with water.
2. Drop in the cloves and Star Anise
3. Place onto the hob and boil the ham for around an hour or so turning every now and again.
4. Once the ham has been boiled heat your oven to 180 Degrees.
5. Drain the ham and line a large casserole dish that has a lid with tin foil.
6. Place the ham in the casserole dish.
7. Mix the honey and mustard together with some black pepper, a drop of olive oil and a sprinkle of paprika. Then drizzle it over ham.
8. Seal the foil over the top of the ham and place the casserole lid on top.
9. Place into the oven for 3 hours (checking every now and again, you’ll know when it’s nearly ready by pulling at it with 2 forks it should fall apart). About 15 minutes before serving remove the lid and open the foil to brown the top.

The Carbonara –

1. In a bowl or jug whisk together the egg, parmesan cheese, cream together with some salt and pepper. Set aside.
2. Chop/slice the onion, garlic, mushrooms and sage.
3. Heat some oil in a frying pan and at the same time boil some water for your fresh pasta in a saucepan. Once boiling add the pasta and cook for the specified time.
4. Add the onions to the frying pan and sprinkle with salt, pepper and paprika.
5. Once the onions are soft add the garlic and sage, when fragrant add the white wine and let it reduce off.
6. Add the peas and mushrooms.
7. Shred your cooked ham with a couple of forks.
8. Add it to the frying pan.
9. Drain your pasta and add it to the frying pan with the rest.
10. Finally add the Egg, Parmesan, cream mixture to the pan and stir through so the carbonara is mixed and coating the pasta.
11. Serve with a sprinkle of black pepper.