Creamy Carbonara with Ham and Parmesan (Print version)
A rich, family-style carbonara with ham, Parmesan, cream, and spaghetti tossed into a silky sauce in about 30 minutes.
# Ingredients:
For the pasta and ham
01 -
12 oz (340 g) spaghetti
02 -
1 tablespoon olive oil
03 -
8 oz (225 g) cooked ham, diced small
04 -
1 clove garlic, minced
For the creamy carbonara sauce
05 -
3 large egg yolks
06 -
1 large whole egg
07 -
1/2 cup (120 ml) heavy cream
08 -
1 cup (95 g) freshly grated Parmesan cheese, plus more for serving
09 -
1/2 teaspoon freshly ground black pepper, plus more for serving
10 -
1/4 teaspoon fine salt, plus more for pasta water
11 -
1/2 to 1 cup reserved pasta water
12 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then reserve 1 cup of pasta water before draining.
02 -
In a medium bowl, whisk the egg yolks, whole egg, heavy cream, Parmesan, black pepper, and 1/4 teaspoon salt until smooth.
03 -
Heat olive oil in a large skillet over medium heat. Add the diced ham and cook for 4-5 minutes, stirring often, until the edges are lightly browned.
04 -
Stir in the minced garlic and cook for 30 seconds, just until fragrant. Do not let it brown.
05 -
Add the hot drained spaghetti to the skillet with the ham and toss well. Remove the skillet from the heat.
06 -
Pour in the egg and Parmesan mixture while tossing constantly. Add reserved pasta water a few tablespoons at a time until the sauce is glossy and coats the noodles.
07 -
Taste and adjust with salt and more black pepper. Serve immediately with extra Parmesan and parsley if using.
# Good to know:
01 -
Use freshly grated Parmesan for the smoothest sauce.
02 -
Remove the skillet from the heat before adding the egg mixture.
03 -
Best served immediately after tossing.