Pasta Carbonara

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.


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


  1. Boil water with 1 tablespoon of salt and cook pasta until tender, about 10 minutes
  2. Whisk eggs, cheeses, black pepper and a pinch of salt, set to the side
  3. In a skillet warm olive oil and saute shallots and whole garlic for 1-2 minutes; remove garlic cloves and discard
  4. Put ham in the skillet and warm for about 4-5 minutes
  5. Right at the end of cooking pasta, add in the frozen peas
  6. Before draining, reserve 1 cup of pasta water, then drain pasta and peas
  7. 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
  8. Add the ham and mix in
  9. Serve warm with additional parmesan on top