SPINACH TAGLIATELLE CARBONARA

SPINACH  TAGLIATELLE  CARBONARA:

INGREDIENTS:                 (serves 4)

130  g pasta
1  package spinach leaves ( about 170 g)
2  g fresh basil leaves
1/2  cup  extra virgin olive oil
3  cloves garlic, minced
115  g diced or smoked turkey ham
1  egg yolk
75  g white onion
200  ml  fresh cream
Salt and ground black pepper, to taste
3/4 cup freshly grated parmesan cheese
100  g spinach

METHOD:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
• Once the water is boiling. cook the pasta uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 12 minutes.
• Rinse with cold water.  Drain well. Heat olive oil in a skillet over medium heat; stir in turkey ham and cook 2-3 minutes.
• Remove from heat. Add cream then season with salt and pepper. Toss to combine. Pour in drained pasta and egg yolk. Sprinkle with parmesan cheese and serve.