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.
The Ham should be done earlier and left to rest while making the Carbonara,
For the pulled ham –
500-750g of Gammon ham (smoked or unsmoked whatever your preference).
4 teaspoons of English Mustard
4 Tablespoons of Honey
1 Star Anise
For the Carbonara –
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
2 tablespoons of cream (optional)
25 grams grated parmesan cheese.
½ Pack of Fresh tagliatelle (or pasta of your choice).
- Place the Gammon in a large saucepan and cover with water.
- Drop in the cloves and Star Anise
- Place onto the hob and boil the ham for around an hour or so turning every now and again.
- Once the ham has been boiled heat your oven to 180 Degrees.
- Drain the ham and line a large casserole dish that has a lid with tin foil.
- Place the ham in the casserole dish.
- 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.
- Seal the foil over the top of the ham and place the casserole lid on top.
- 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 –
- In a bowl or jug whisk together the egg, parmesan cheese, cream together with some salt and pepper. Set aside.
- Chop/slice the onion, garlic, mushrooms and sage.
- 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.
- Add the onions to the frying pan and sprinkle with salt, pepper and paprika.
- Once the onions are soft add the garlic and sage, when fragrant add the white wine and let it reduce off.
- Add the peas and mushrooms.
- Shred your cooked ham with a couple of forks.
- Add it to the frying pan.
- Drain your pasta and add it to the frying pan with the rest.
- Finally add the Egg, Parmesan, cream mixture to the pan and stir through so the carbonara is mixed and coating the pasta.
- Serve with a sprinkle of black pepper.