Spaghetti Carbonara

Ingredients for 4 servings:

• 125 g diced ham
• 1 onion(s), red
• 150 g cream cheese
• 80 g cottage cheese
• 150 g Parmesan
• 10 olives, green or black
• ½ bunch parsley
• 1 egg(s)
• e.g. milk
• pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

light and delicious with cream cheese

Cook the spaghetti al dente in plenty of salted water according to the package instructions. Finely dice the onion. Lightly fry with the ham cubes until lightly roasted. In the meantime, slice the olives, coarsely grate the Parmesan, and pick and chop the parsley leaves. Mix with the remaining ingredients. Stir in the milk to taste (I use a good cup, so it’s fairly runny, as I’m letting the spaghetti simmer in the finished sauce). Once the ham and onion are fried, remove the pan from the heat and stir in the cheese mix. Stir until the Parmesan has melted. Season with pepper to taste and stir in the cooked, hot spaghetti. Let it simmer for five minutes. I love carbonara with a handful of eggs and good bacon, but since sometimes I don’t want it to be quite as rich, I’ve tweaked it a bit. My loved ones now request this carbonara more often than the traditional recipe.