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- We love these silicone utensils – they come in lots of colours to suit every kitchen!
- Don’t forget the silicone balloon whisk to match!
- We used this Family Pan in the video, and we also love this one and this one
- Some good quality digital scales so you can weigh out your ingredients accurately for the perfect balance of flavours!
- A microplane grater – for perfect parmesan and also citrus zest. Once you’ve used one of these you’ll never go back to a normal box grater!
Directions0/0 steps made
- First boil spaghetti, meanwhile make the sauce;
- Melt butter in a large pan on a medium heat
- Add garlic and cook until fragrant – about 1 minute should do it
- Whisk in flour, making sure to get rid of any lumps, and turn the heat down to very low
- Immediately add hot stock and stir
- Add thyme, basil and onion powder
- Add single cream and parmesan and stir until you have a thick, creamy sauce
- Season sauce to taste with salt and pepper
- Add cooked ham, frozen peas and cooked spaghetti and stir to combine
- You can boil your spaghetti in advance if you don’t want to do it at the same time as making the sauce – just follow the packet instructions, drain, place into a bowl and toss with olive oil so that it doesn’t clump together (be aware this will slightly increase the nutritional value overall)
- Make sure you melt the butter and cook the garlic on a medium heat or you will burn them and this will make the dish bitter.
- Make sure to whisk out any lumps of flour – if its very lumpy add some water and whisk until there are no lumps.
- If the sauce gets too thick before you add the cream and parmesan, just add some water, 50-100ml at a time.
- We recommend serving with a little more fresh parmesan grated on top, and some fresh parsley sprinkled on top!