Manchego and ham carbonara recipe | with Farmhouse El Esparto Artesano Manchego
Recipe Creation, Photo & Styling: Kirsten Jenkins
- 100g / 3.5 oz El Esparto Manchego Artesano PDO
- 1 egg, plus 4 egg yolks
- 1 tsp freshly ground black pepper
- 100g / 3.5 oz leg ham or bacon, finely chopped
- 400g / 14 oz pasta of your choice
Whisk manchego, egg, yolks and pepper together in a bowl. Place ham in a cold large non-stick frypan over medium-low heat. Cook for 5-6 minutes until crisp. Remove pan from heat.
Cook pasta in boiling salted water according to packet instructions. Drain, reserving ¼ cup (250ml) cooking water.
Add the pasta to bowl with cheese and eggs, tossing to evenly coat. Add the ham and any rendered fat from the pan to the bowl and toss to coat. Add the hot reserved cooking water 1 tbsp at a time until the sauce is a creamy consistency. Serve with extra Manchego.