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Ham Carbonara

Ham Carbonara
The colorful veggies in this pasta dish will brighten any weeknight. The sauce is light, but feels rich and comforting, too. —Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 medium zucchini, chopped
  • 1 small yellow summer squash, chopped
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 pound thick sliced deli ham, cubed
  • 1 cup frozen peas, thawed
  • 2 eggs
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 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
© Taste of Home 2013

2 of 2

Ham Carbonara (continued)

Directions (continued)

  • gently to coat. Sprinkle with remaining cheese. Yield: 4 servings.
Nutrition Facts: 1-1/2 cups equals 456 calories, 15 g fat (4 g saturated fat), 140 mg cholesterol, 915 mg sodium, 54 g carbohydrate, 5 g fiber, 28 g protein.
© Taste of Home 2013