Wholemeal Macaroni Carbonara

350-450 g/12 oz-1 lb wholemeal macaroni
15 g/1/2 oz polyunsaturated margarine
175 g/6 oz cooked lean ham, cut into short thin
strips
salt
freshly ground black pepper
2 tablespoons skimmed milk
3 eggs
about 50 g/2 oz grated Parmesan cheese

Cook the macaroni in boiling water for 10 to 15 minutes or until tender.

Meanwhile, melt the margarine in a large pan, add the ham and fry gently until it is fairly crisp. Add a little salt, depending upon how salty the ham is, and plenty of pepper. In a bowl beat the milk with the eggs.

Drain the macaroni and stir into the ham. Turn off the heat and add the beaten egg mixture, stirring constantly. The eggs will cook and thicken slightly from the warmth of the pasta. Serve at once on hot plates and sprinkle with Parmesan cheese. A fresh tomato salad with herb vinaigrette would make an interesting and colourful accompaniment.

SERVES 6