Pasta Carbonara

Posted on August 14, 2011


This is a very filling, easy, and delicious pasta dish.  Not so low-fat, but wonderful on occasion.  This is a kind of eggs & ham spaghetti.

1 1/2 lbs. spaghetti, cooked al dente

1 cup chopped, diced ham.  You can also use 1/2 lb. bacon,         pancetta, canadian bacon, etc.  In this instance I used leftover Christmas ham.

1 medium onion, diced finely

2 tsp minced garlic

1 c. frozen petite peas, thawed

6 eggs

3 egg yolks

1 1/2 c. half & half

1/2 tsp. salt

1/4 tsp. pepper

1 c. grated parmesan or romano, or mixture of both

1/4 c. chopped fresh parsley (optional)

Have the cooked pasta ready to go.  In a very large pan brown the ham & onion for about five minutes until cooked and browned.  Add the garlic and thawed peas.  Then pour in  the noodles and toss to coat, heating the pasta all the way through.  Meanwhile, make the sauce (or you could do it before you start browning the ham & onion).

Beat together the eggs, egg yolks, half & half, salt, pepper, and grated cheese.  Pour over the pasta mixture in the pan, tossing quickly to coat.  The sauce will thicken, and the eggs cook from the heat of the pasta.  Be careful here.  You don’t want scrambled eggs with pasta.  Yuck!  So don’t let it linger on a hot stove.  Just toss to coat throughout and serve it up!  Garnish with chopped parsley and more pepper.

This dish needs to be served and eaten right away.  Leftovers are not as good, because when it re-heats the eggs “scramble.”  Still tasty and edible, but the texture is not as smooth.  Have your family sit in their seats with forks ready right as you pour the egg mixture over the hot pasta.