Saturday, July 20, 2013

Ham Carbonara

Since finding out that we are moving, I've been trying to eat through our food storage. We had part of a ham in the freezer left over from Easter, so I took that out and have been using it in random dishes.

Technically, carbonara IS a ham dish...because normally it calls for a bacon like pancetta or such. But I figured if I diced up my ham fine enough it would taste almost as good as bacon. And I was right.

So here is some leftover-ham carbonara, nom:

I had to limit myself on this because I am trying to be healthier :(

Ham Carbonara
Adapted from Rachael Ray's HERE
  • 3/4 lb linguine
  • 1-1/2c finely diced ham
  • 2T olive oil, plus extra for drizzling
  • 4-5 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/2 c dry white wine or chicken stock
  • 2 large egg yolks
  • 3T grated Parmesan cheese, plus extra for sprinkling
  • 1T dried parsley
  • pepper
  • salt


Get a large pot of water boiling for your pasta and cook 9 minutes until al dente.

While that's going, heat a large skillet over medium heat. Throw in your ham and drizzle some olive oil. Let that fry a few minutes. Add the 2T of olive oil, the garlic and red pepper flakes. Saute 2 minutes then add the white wine/chicken stock. Reduce liquid by half, about 2 minutes.

In a small bowl, whisk together the yolks and cheese. While continuing to whisk vigorously, pour in a ladle-full of the boiling pasta water. Stir in parsley and a few sprinkle of pepper; set aside.

Drain your pasta and add it to the skillet. Toss to coat with ham. Then add the egg mixture and toss again for 1 minute. Remove from heat and continue to toss until well-coated. Add more alt and pepper if needed, and sprinkle with Parmesan cheese when serving.

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