Ham Carbonara

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The colorful veggies in this pasta dish will brighten any evening. The sauce is light, but feels rich and comforting!

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Chicago

Time needed

30 min preparation

Ingredients

  • 8 oz. uncooked spaghetti
  • 1 med. zucchini, chopped
  • 1 sm. yellow summer squash, chopped
  • 1/4 C. chopped onion
  • 2 garlic cloves, minced
  • 2 Tbs. olive oil
  • 1/2 lb. thick sliced deli ham, cubed
  • 1 C. frozen peas, thawed
  • 2 eggs
  • 1/2 C. grated Parmesan cheese, divided
  • 1 tsp. minced fresh thyme or 1/4 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

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Directions

Cook spaghetti according to package. Meanwhile, in a large skillet, saute the zucchini, summer squash, onion and garlic in oil until tender. Add ham, peas; heat through. Remove and keep warm.

Reduce heat to low; add eggs to the skillet. Cook and stir until egg mixture coats the back of the spoon and reaches 160 degrees (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.

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