No cook carbonara sauce - My Daddy Cooks

Yet another more than simple dish, whose flavours work beautifully without the need to cook the sauce at all. Of course, classic carbonara is made with fried pancetta – and you can do the same if you wish – but using Parma ham means the sauce requires no cooking. The heat of the pasta simply cooks it through when it’s mixed in.

Scroll down for the video of how Nick, of My Daddy Cooks, makes it.

Serves 4
Preparation time: 5 minutes (plus cooking the pasta)

• 450g dried fettucine (or similar flat pasta)
• 100g Parma ham (or similar, such as serrano or Bayonne), cut into thin strips
• 300ml pot of crème fraîche
• 50g good-quality freshly grated Parmesan cheese
• 2 egg yolks

Put a large saucepan of salted water on to boil and cook your pasta according to the instructions on the packet.

In a bowl, mix together the ham, the crème fraîche, half the Parmesan and the egg yolks (the easiest way to separate the yolk is to crack an egg onto the palm of your hand and let the egg white ‘drain’ off through the gaps between your fingers).

When the pasta is cooked, drain it in a colander and mix it immediately with the cream sauce, ensuring all the pasta is coated. Serve immediately with the rest of the Parmesan.