Smoked Ham Carbonara
Source of Recipe
From "Trisha's Kitchen" by Trisha Yearwood
Recipe Introduction
"I love carbonara, an Italian pasta dish traditionally made with eggs and some kind of cured pork, usually pancetta. Carbonara comes from Rome, but I put my Georgia spin on this classic dish by using smoked country ham. Don't be put off by the raw eggs in this dish. The eggs essentially get cooked by tossing them with the hot pasta. They don't scramble, but they cook just enough to thicken into a creamy sauce. I make this carbonara with leftover ham from Easter or Christmas dinner."
List of Ingredients
◦ Kosher salt
◦ 2 tablespoons olive oil
◦ 1 small sweet onion, chopped
◦ 2 cloves garlic, grated
◦ 16 ounces spaghetti
◦ 8 to 10 ounces smoked ham, diced small
◦ 2 cups freshly grated Parmesan cheese
◦ 1 cup heavy cream
◦ 4 large eggs
◦ Freshly ground black pepper
Recipe
Bring a large pot of salted water to a boil.
Meanwhile, in a medium saucepan, heat the olive oil over medium-low heat. Add the onion and saut, stirring occasionally, until soft and starting to caramelize, about 20 minutes. Add the garlic and cook until softened, 3 to 5 minutes.
Meanwhile, cook the spaghetti in the boiling water according to the package directions, about 8 minutes.
Add the ham to the pan with the onion and garlic and cook until just warmed through, about 2 minutes. In a medium bowl, whisk together the Parmesan, cream, eggs, 1 teaspoons salt, and a pinch of pepper.
Drain the pasta and transfer to the saucepan with the onion mixture and toss well. Immediately stir in the egg-cheese mixture until well combined. Serve immediately.
Serves 4 to 6
❧ Make the spaghetti after caramelizing the onions so the pasta doesn't sit and get cool. Mixing in the egg-cheese mixture with the hot pasta is the key to the creamy sauce.
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