Leftover Ham Carbonara
A creamy and comforting pasta dish that transforms leftover ham into a delightful meal in just 20 minutes, using pantry staples and a simple technique for a silky sauce.
Ingredients
Pasta and Ham
- 8 ounces spaghetti Use long strands like spaghetti or linguine.
- 1 cup diced leftover ham About 6–8 ounces; thick-cut or smoked ham works well.
- 1 tablespoon olive oil Can substitute with butter for a richer flavor.
Sauce Ingredients
- 2 large eggs Use pasteurized if serving to vulnerable individuals.
- 1 cup heavy cream Can substitute with whole milk + 2 tbsp flour for a lighter option.
- 1 cup grated Parmesan cheese Freshly grated for best melt and flavor.
- Salt to taste Season lightly as cheese and ham add salt.
- Freshly cracked black pepper to taste
Garnish
- Chopped parsley For garnish.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- In a medium bowl, whisk together the eggs, heavy cream, and grated Parmesan until smooth. Season lightly with pepper.
Cooking
- Heat olive oil in a large skillet over medium heat. Add the diced ham and sauté until warmed and slightly caramelized, about 2–3 minutes.
- Reduce the heat to low, add the drained spaghetti to the skillet with the ham, and toss to coat. Remove the skillet from direct heat.
- Immediately pour the egg-cream-Parmesan mixture over the pasta and stir quickly and continuously using residual heat to thicken the sauce.
Finishing Touches
- If the sauce seems too thick or clumping, add a splash of reserved pasta water until glossy and smooth.
- Taste and adjust with salt and plenty of freshly cracked black pepper. Garnish with chopped parsley and extra grated cheese. Serve at once.
Notes
Serve in warmed bowls so the sauce stays glossy. Pair with a crisp green salad or crusty bread. Use pasteurized eggs for safety when serving vulnerable individuals. Leftovers can be stored in the fridge for 3-4 days.