Spaghetti carbonara with roasted tomato salad | Reader's Digest Australia

Name: Spaghetti carbonara with roasted tomato salad | Reader's Digest Australia
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

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This version of an all–time favourite makes use of lower–fat dairy products and dry–cured ham instead of bacon to make a healthier dish with no compromise on flavour. To complete the meal, a...

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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