Recipes by Barbara Northwood

Spaghetti with creamy ham sauce

Dec 07 09:38am

Serves
Serves 4

Ingredients

500g spaghetti
Olive oil spray
1 medium brown onion, finely diced
2 cloves garlic, finely chopped
1 tblsp cornflour
550ml Carnation Light and Creamy
Evaporated Milk
250g sliced lean ham, cut into thin strips
1/4 cup finely chopped chives
Sea salt
Freshly ground black pepper

Method

1 Cook the pasta as per the packet instructions. Drain and keep warm.
2 Spray your wok with oil and heat to
a high temperature. Add the onion and garlic and saute for 1 minute.
3 Place cornflour in a small bowl, add cup of evaporated milk and mix well. Add the remaining milk to the pan and gradually add cornflour mix, stirring constantly to avoid lumps. The sauce will thicken as it reaches boiling point. Add the ham and the chopped chives and season to taste.
4 Divide the spaghetti over 4 bowls and pour over the creamy ham sauce. Garnish with extra pepper and fresh green herbs if desired. Serve immediately.

5 Comments Report Abuse

1. hamsiahdin - Aug 08 10:55pm

I will try to use minced meat instead of ham or minced chicken.

2. jarrod15m - Sep 28 11:57am

sounds nice but im not so sure on the use of evaporated milk hmmmmmmmmm

3. dan7982000 - Sep 28 07:51pm

yumy love it

4. ncsrus - Oct 16 10:24pm

Dan7982000, did you actuall make it?

5. kazandrick - Sep 10 06:35pm

I use carnation light and creamy all the time in my pasta sauces, you do need to thicken it with some corn flour, otherwise the sauce will be quite watery.