Serves 2
I love this recipe, its adapted from a spaghetti Carbonara version by Marco Pierre White. I saw it created on master chief some years ago and it was always a family favorite in our house before we went low carb. I am really happy about at how well this dish turned out and tasted.
Ingredients
- 2 x Courgette / Zucchini spirilized
- 6 x Parma ham slices
- 1/2 Cup Parmesan cheese, grated
- Black Pepper
- 1/2 Cup double cream
- 4 x Egg yokes
In a large frying pan, crisp the parma ham with a little oil of your choice them remove from pan and place to one side.
In the same pan (no need to clean) add courgette and allow to warm gently on a medium heat.
With a fork whisk egg yokes and cream together then pour over the courgette. Stir / toss gently until the mixture begins to thicken and then remove from heat.
Take the cooled parma ham and crush with finger tips into a small dish.
Building Layers
On warm plates create your dish as so:
sprinkle parmesan
sprinkle parma ham flakes
add a small amount of carbonara
sprinkle parmesan
sprinkle parma ham flakes
add a small amount of carbonara
Finish with a sprinkle of parmesan and parma ham flakes.
Grind black pepper to taste.
Eat immediately as courgette gets cold!
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