Ham and Peas Carbonara

 

I stumbled across a great carbonara recipe that is stupid easy and as tasty as I had in Rome. I adapted it to family tastes, IE no visible onion that coincidentally is not in a traditional recipe in Rome. My son and wife said I definitely need to add to the rotation.  It was so good.  

This recipe differs from so many others as it used Pecorino Romano as the cheese of choice rather than Parmesan.  Makes a big difference in taste, worth the searching for the Pecorino.  This cheese has a deeper funk to it as its made from sheep's milk and isn't quite as mild as Parmesan.  I'm a convert.

Interesting adaptation for this market was the use of diced ham instead of the hard to find guanciale in the local markets.  (How I yearn for a close by Eataly).

Be forewarned this makes 8 servings.  

Ham and Peas Carbonara

• 8oz diced ham
• 1 C peas, thawed if frozen
• 3/4 C hot water
• salt and pepper to taste
• 3 whole eggs
• 3 egg yolks
• 1 c Pecorino Romano, plus more for serving
• 1T butter, melted
• 1t fresh lemon juice
• 1/2 t salt
• 1/2 t ground pepper
• 1 pound spaghetti
• 1 C pasta water
• 2 T Minced Parsley

Over medium heat add a tablespoon or two of olive oil to a skillet over medium heat.  Add ham and cook 3-4 minutes until starting to brown on the edges.  Add peas and toss lightly.  Add 3/4 cup hot water to pan and cook until peas are thawed and tender.

In a mixing bowl add eggs and egg yolks. Whisk in Pecorino Romano cheese until well combined.  Add salt and pepper.

Cook pasta as directed on package.  Reserve 1 cup of hot pasta water.  Cool hot pasta water 2 minutes. Add cooked pasta to the ham and pea mixture, its ok if some water makes it the the skillet, no need to drain completely.  Turn off heat to skillet and toss the pan a few times to disperse peas and ham with the pasta.

Take cooled pasta water and slowly drizzle in to egg mixture whisking continuously so as to NOT scramble the egg mixture.  When water fully incorporated into eggs, turn stove onto low and replace skillet over the flame.  Stirring constantly with tongs, drizzle in the egg mixture to the pasta mixture and cook 2 minutes.  Remove from flame.

Add melted butter and lemon juice,  Sprinkle on minced parsley.  Toss gently then serve with additional Pecorino Romano over the pasta and enjoy with a nice Pinot Grigio and slice of garlic bread.