Ham Carbonara With Peas

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Use leftover ham to make this carbonara with peas faster and easier.

Southern Living Ham Carbonara With Peas on a plate to serve
Photo:

Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley 

Active Time:
25 mins
Total Time:
25 mins
Servings:
4

Carbonara is a magic trick of a dish. With very little effort and just a dash of patience, a thick and creamy sauce comes together in the blink of an eye. And you don’t have to be a skilled Italian grandmother to do it!

The magic comes in the form of egg yolks: The addition of hot starchy pasta cooking water gently cooks the eggs, yielding a creamy sauce that clings to pasta in the most luxurious way. The trick to nailing the sauce is to add the water a little bit at a time—add it too quickly and you risk scrambling the eggs. Leftover ham takes this dish up a delicious notch; diced and then browned until crisp, it adds savory richness to each bite.

Ingredients

  • 3 oz. Parmigiano-Reggiano cheese, grated (about 3/4 cup), plus more for garnish

  • 3 oz. pecorino Romano cheese, grated (about 3/4 cup)

  • 7 large egg yolks

  • 1/2 tsp. black pepper

  • 1 (16-oz.) pkg. spaghetti

  • 2 Tbsp. olive oil

  • 8 oz. leftover Honey-Glazed Ham, diced (about 1 1/2 cups)

  • 1 cup fresh or frozen sweet peas

  • 1 medium shallot, thinly sliced (about 1/3 cup)

  • 2 tsp. finely chopped garlic (from 2 cloves)

  • 1/2 cup chopped fresh mixed tender herbs (such as basil, tarragon, and/or chives), plus leaves for garnish

Directions

  1. Bring a medium pot of salted water to a boil over high. Whisk together cheeses, egg yolks, and pepper in a medium bowl until combined; set aside.

  2. Add pasta to boiling water; cook, stirring occasionally, until pasta is cooked according to package directions for al dente, 7 to 8 minutes. Drain pasta in a colander over a bowl, reserving 1 cup of the cooking water. Return drained pasta to pot, and let cool 3 minutes.

  3. While pasta cooks, heat oil in a large nonstick skillet over medium-high. Add ham; cook, stirring every 2 minutes, until browned, about 6 minutes. Add peas, shallot, and garlic; cook, stirring occasionally, until peas are just tender, about 2 minutes. Remove from heat.

  4. Ladle 1/3 cup of the reserved cooking water into egg mixture; whisk until blended. Whisk in another 1/3 cup cooking water to loosen the egg mixture. Quickly and gently toss egg mixture into cooked pasta so eggs don’t scramble. Continue tossing gently until cheeses are melted and a creamy sauce forms and coats pasta, about 1 minute. Add chopped fresh herbs and ham mixture; toss gently to combine.

  5. Divide pasta mixture among 4 plates. Garnish with additional herb leaves and grated cheese.

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