It was another lovely day yesterday here in Utah, the warmest day so far this year. I’m so excited to be outside more and start digging in the dirt. And grilling! Love to start grilling this time of year. However, you cannot grill pasta and that’s what I cooked up. Some delicious pasta carbonara. I had not attempted this one before so it was my latest “adventure in the kitchen.”
Carbonara sauce is usually made from eggs, cheese, bacon and black pepper. I only found a few recipes out there that included ham. There is argument that traditional carbonara did not include onions, but I put it in mine since I think onions add a lot of flavor. I also found a lot of recipes that REFUSE to add peas to the dish. I like peas. They’re good and they add a nice green color to the pasta. There are so many variations of this recipe online your brain can explode. I think it all comes down to personal taste and this is my take on carbonara.
Pasta Carbonara with Ham
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Meal type||Main Dish|
- 4 Strips bacon (chopped)
- 1/2 Medium yellow onion (diced)
- 2 cloves garlic (chopped)
- 1/2 Kirkland Ham Steak (cut into cubes)
- 3 Large eggs (beaten)
- 1/4 cup 1% milk
- 1/4 cup parmesan cheese
- 1 teaspoon black pepper
- 8oz pasta of choice
- 1/2 can peas (drained (optional))
- fresh basil for garnish
Pasta carbonara is supposed to be smooth and creamy but I had a few clumps of parmesan in my sauce that didn’t blend in as well. I also had some areas where the egg “set.” However, it didn’t harm the taste of the pasta. For my pasta I used Orrecchiette, which means “little ears” in Italian. Traditionally, spaghetti noodles are used in this dish but I didn’t have any in the pantry so I picked a nice fun shape for my carbonara.
Adding the ham and cooking it with the onions also gave it some flavor. I use the Kirkland’s ham steak that Costco carries. I find it to have a meatier texture and isn’t so full of water like some are. Plus, they are thicker which made my ham cubes perfectly shaped.
This was very good and I think I know how to make sure I don’t get cheese and egg lumps next time but if you have a suggestion for me, I’m all ears.