750 g dried spaghetti
300 g WOOLWORTHS CHRISTMAS HAM BONE-IN DOUBLE SMOKED ½ LEG HAM, roughly chopped
4 garlic cloves, crushed
4 egg yolks
¾ cup cream
¾ cup parmesan cheese, finely grated
½ cup reserved pasta liquid
Salt and pepper
¼ cup parsley, finely chopped
Extra parmesan to serve
Cook pasta following packet instructions.
Meanwhile, heat a large frying pan over medium-high heat. Add a good splash of olive oil and throw in the WOOLWORTHS CHRISTMAS HAM BONE-IN DOUBLE SMOKED ½ LEG HAM and fry off until it starts to go golden and crispy around the edges.
Reduce the heat and add in the garlic and cook for a further 2 minutes then turn off the heat.
In a large bowl add the egg yolks, cream, parmesan, salt and pepper and give it a good whisk. Set aside
Just before the pasta has finished cooking, scoop out about ½ cup of pasta water and set it aside.
Once al dente, drain the pasta and tip it into the frying that has the ham and garlic. Pour over the yolk/cream mixture and reserved pasta water, and give it a really good toss until it’s all combined.
Serve with freshly grated parmesan, finely chopped parsley a good crack of pepper.