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Spaghetti carbonara with prosciutto, avocado and rocket

If you’re expecting guests and want to serve up something that looks amazing, look no further than our spaghetti carbonara. Simply use a few store-bought ingredients to plate up a delicious meal that looks like you’ve been in the kitchen for hours.


300 g ready-made spaghetti carbonara
70 g prosciutto
100 g ready-made guacamole
4 egg yolks
85 g pomegranate rubies
Handful rocket leaves

1. Place the spaghetti carbonara in a pan over medium heat to warm. Add a little milk to loosen.
2. Once heated through, divide the spaghetti between four plates. Use a fork to twirl the pasta into small heaps so that the yolks can be placed on top.
3. Tear the prosciutto into smaller pieces and arrange around the pasta.
4. Put the guacamole in a piping bag and pipe it in small dollops around the prosciutto.
5. Carefully place the yolks on the hot pasta.
6. Scatter the pomegranate rubies over the dish and garnish with rocket.

Recipe & Styling: Amerae Vercueil
Photography: Gareth van Nelson

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