Pasta Carbonara With Ham Recipes

AUTHENTIC PASTA CARBONARA

Steps:

• In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through., Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese.

EASY HAM CARBONARA

Steps:

• Cook pasta.
• In a skillet, saute the onion in oil.
• Add the ham, broth and margarine and heat through.
• Add drained pasta to ham mixture.
• Pour in egg yolks and cook until the eggs are completely set.
• Sprinkle with parsley and Parmesan cheese and toss to coat.

CREAMY HAM & MUSHROOM PASTA BAKE

Steps:

• Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
• Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
• Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

HAM CARBONARA

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the zucchini, summer squash, onion and garlic in oil until tender. Add ham and peas; heat through. Remove from the skillet and keep warm., Reduce heat to low; add eggs to the skillet. Cook and stir until egg coats the back of a spoon and reaches 160° (mixture will look like a soft frothy egg)., Drain spaghetti and place in a bowl. Add eggs; toss to coat. Add the vegetable mixture, 1/4 cup cheese, thyme, salt and pepper; toss gently to coat. Sprinkle with remaining cheese.

PASTA CARBONARA WITH HAM

Steps:

• Using a large saucepan, Sauté onions & mushrooms.
• Stir in cream cheese and milk. Continue stirring over low heat until cheese melts and sauce is creamy.
• Add ham and pasta and cook at medium heat until heated through.
• Sprinkle with Parmesan.

PASTA CARBONARA II

Steps:

• Melt butter or margarine in a large skillet.
• Add the oil and ham and saute lightly.
• Add the cooked spaghetti, bacon, cheese, garlic, parsley, salt and pepper. Stir well.
• Turn off the heat and pour beaten eggs over all. Toss to coat evenly, then add the olives and pimentos and toss again. Serve at once.

PASTA CARBONARA WITH GREEK YOGURT

Steps:

• Cook the pasta according to package directions. However, just before you drain it scoop out at least 1 cup of the hot pasta water.
• While the pasta is cooking, fill a kettle with water and bring it to a boil. Empty the boiling water from the kettle into a large bowl.
• A couple of minutes before your pasta has reached the desired doneness, dispose of the hot water from your large bowl by pouring it down the sink. (It was only there to warm up the bowl, so you don't need that water anymore).
• To that large warmed bowl, add the yogurt, ham, Parmesan cheese, salt, and black pepper.
• Stir it around and then crack in your eggs. Whisk it all together with a fork.
• Don't forget, before the pasta is cooked, scoop 1 cup of the pasta water out of your pasta pot. When the pasta is cooked, drain it and then immediately add the hot noodles to your egg mixture.
• Stir the pasta into the yogurt sauce. You want all the noodles to be coated a bit with the sauce. If the sauce seems too thick, drizzle in some of your reserved pasta water, a couple of tablespoons at a time, until you get the right consistency.
• Divide the pasta among plates and sprinkle with more Parmesan, if desired.

COUNTRY HAM CARBONARA

Steps:

• Bring a large saucepan of salted water to a boil.
• Heat the oil in a medium saucepan over medium-low heat. Add the onion and saute, stirring occasionally, until soft and starting to caramelize, about 20 minutes. Add the garlic and continue to cook until softened, 3 to 5 minutes.
• Meanwhile, put the spaghetti in the boiling water and cook according to the package instructions, about 8 minutes.
• Add the ham to the pan with the onions and garlic and cook until just warmed through, about 2 minutes. Whisk together the Parmesan, cream, eggs, 1 1/2 teaspoons salt and some pepper in a bowl.
• Drain the pasta and transfer to the saucepan with the onion mixture and toss well. Immediately stir in the egg and cheese mixture until well combined. Serve immediately.
• Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (total cooking time is about 20 minutes per pound, so 6 hours to 6 hours 40 minutes total).
• Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and the sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F.

HAM AND PEAS PASTA WITH GARLIC PARMESAN CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Stir in spaghetti, ham and peas, and gently toss to combine. Serve immediately, garnished with parsley, if desired.