This traditional super- speedy version of the classic pasta puts any gammon leftovers to good use.
450g leftover cooked gammon, shredded
6 egg yolks
100g Parmesan, finely grated
100g frozen peas
1. Over a medium heat, fry the gammon in a heavy-bottomed pan for a few min, until it’s just starting to crisp.
2. Meanwhile, whisk the egg yolks thoroughly with the Parmesan and plenty of ground black pepper to season.
3. Cook the spaghetti in a large pan of boiling water, according to packet instructions, and add the peas 3 min before the end. Drain the peas and pasta, reserving some of the cooking liquid.
4. Tip the pasta and peas back into the pan, add the gammon, and quickly stir through the egg and Parmesan mixture, adding the reserved cooking liquid a little at a time until the pasta is coated and has a glossy finish.