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
Directions:
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.
