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30 minutes
4 peopleAbout this dish
Pasta with ham, egg, cheese and crème fraîche: a creamy home version of carbonara. The Roman original uses cured pork cheek (guanciale), egg yolks and pecorino, with no cream, so this is a weeknight version with ham and cream. The egg goes in over low heat so it thickens the sauce without scrambling.
Ingredients
Preparation
Cook the pasta in salted boiling water until al dente.
Meanwhile, fry the ham pieces in a pan over medium heat until lightly golden.
In a bowl, whisk together the crème fraîche, egg, cheese, salt, pepper, and oregano.
Reduce the heat to low, drain the pasta, and add it to the pan with the ham.
Pour in the crème fraîche mixture and stir off the heat until it thickens into a creamy sauce. Don't let it boil or the egg will scramble.
Serve immediately.
Tips
Once the bacon is grilled, reduce the heat to low and add the crème fraîche, the egg, the spices then the cheese (all at low temperature).
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