Easter was yesterday and I cooked over 20 pounds of ham for family lunch, but that left me with tons of leftover ham. I decided to try my first homemade version of pasta Carbonara with ham instead of pancetta.
Ingredients
1 tablespoon olive oil
4 cloves whole garlic
21 grams minced shallots
1 tablespoon salt plus a pinch
5 grams fresh cracked black pepper
1.25 oz grated parmesan cheese
1.25 oz pecorino romano
2 whole eggs plus 2 egg yolks
8 oz ham, chopped
6 oz frozen peas
12 oz preferred pasta, I used spaghetti
Steps
- Boil water with 1 tablespoon of salt and cook pasta until tender, about 10 minutes
- Whisk eggs, cheeses, black pepper and a pinch of salt, set to the side
- In a skillet warm olive oil and saute shallots and whole garlic for 1-2 minutes; remove garlic cloves and discard
- Put ham in the skillet and warm for about 4-5 minutes
- Right at the end of cooking pasta, add in the frozen peas
- Before draining, reserve 1 cup of pasta water, then drain pasta and peas
- Add pasta and peas to a large bowl and mix in the egg and cheese mixture and stir, adding pasta water if necessary to loosen up the sauce
- Add the ham and mix in
- Serve warm with additional parmesan on top