Linguine with ham and eggs
How to make Linguine with ham and eggs recipe
Serves 2
Preparation time 5 minutes, Cooking time 10 minutes
Ingredients:
150 g (5 oz) dried linguine
2 eggs
75 g (3 oz) thinly sliced ham
2 spring onions, thinly sliced
Mustard dressing
3 tablespoons chopped parsley
1 tablespoon coarse grain mustard
2 teaspoons lemon juice
good pinch of caster sugar
3 tablespoons olive oil
salt and pepper
Method:
Cook the pasta in a saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, put the eggs in a small saucepan and just cover with cold water. Bring to the boil, then reduce to a gentle simmer and cook for 4 minutes (once the water boils the eggs will usually start to move around).
Roll up the ham and slice it as thinly as possible. Meanwhile, make the mustard dressing. Mix together the parsley, mustard, lemon juice, sugar, oil and a little salt and pepper in a bowl.
Drain the eggs, rinse in cold water, then crack the shells and peel away once cool enough to handle.
Add the spring onions to the pan of pasta 30 seconds before the end of the cooking time, then drain and return to the pan. Stir in the ham and the mustard dressing and pile on to warm serving plates. Shell and halve the eggs and serve on top.
For linguine with lemon cream, cook the pasta as above, adding 450 g (14½ oz) trimmed asparagus spears to the pan 3 minutes before the end of the cooking time.
Meanwhile, put the grated rind of ½ lemon, 300 ml (½ pint) chicken stock and 300 ml (½ pint) crème fraîche into a saucepan and heat through gently.
Add the juice of 1 lemon and 75 g (3 oz) grated Parmesan cheese and cook until the sauce has thickened. Drain the pasta and asparagus, stir in the lemon cream and some chopped parsley and season with pepper. Serve immediately.
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| Linguine with ham and eggs |
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