Ham and Pea Pasta Carbonara

• Meat

  • 8 oz Ham

• Produce

  • 1 cloves Garlic
  • 10 oz Peas
  • 1 Yellow onion, medium

• Refrigerated

  • 3 Eggs

• Pasta & Grains

  • 1 lb Spaghetti

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 3/4 cup Heavy cream
  • 1 cup Parmesan, grated

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 pound spaghetti
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 8 ounces ham, thinly sliced
• 10 ounces peas, steamed
• 1-2 cloves garlic, minced
• 3 eggs
• 1 cup parmesan, grated
• 3/4 cup heavy cream
• salt and pepper, as desired

Directions

• Ensure all ingredients are chopped/measured/prepared before you start cooking. The goal is to time the recipe so that the pasta has finished cooking at the same time the ham, pea, and onion mixture is done.
• Cook pasta in large pot of boiling water.
• Heat butter and oil in large saute pan and cook onion over medium high heat until golden brown, about five minutes. Add ham, peas, and garlic and cook long enough to heat through.
• Meanwhile in a separate bowl, combine eggs, parmesan and heavy cream. Whisk to combine.
• Prior to drain pasta, add about 1/2 cup of the cooking water to a measuring cup in case it is needed to thin the sauce later on.
• Drain hot pasta and return to pot. Add hot ham and pea mixture. With the heat off, add the egg mixture to the hot ingredients and stir very well to combine. The hot ingredients will cook the egg enough to turn it into a wonderful sauce without scrambling the egg. Season with salt and pepper, as desired.