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Hurry-Up Ham Carbonara Recipe

This pleasing pasta from Romona Parris of Marietta Georgia will satisfy your taste buds and your pocketbook. "Try adding frozen peas or sliced mushrooms for even more flavor," she suggests. Priced at 96 cents a plate, it's bound to make regular appearances at your table.

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Hurry-Up Ham Carbonara Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

1 package (8 ounces) angel hair pasta
1 medium onion, thinly sliced
1/4 cup vegetable oil
1 cup cubed fully cooked ham
1/2 cup chicken broth
1/4 cup stick margarine, melted
2 egg yolks, beaten
1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion in oil. Add the ham, broth and margarine; heat through.
Drain pasta; add to ham mixture. Add egg yolks; cook until the eggs are completely set. Sprinkle with parsley and Parmesan cheese; toss to coat. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 582 calories, 34 g fat (8 g saturated fat), 133 mg cholesterol, 873 mg sodium, 48 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Hurry-Up Ham Carbonara in Quick Cooking January/February 2002, p10

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Hurry-Up Ham Carbonara

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Reviewed on Oct. 28, 2011 by bjsilve0

Very good as written. I did increase the amount of ham to 1½ cups.

Reviewed on Oct. 28, 2010 by z461

This was extremely bland- had very little flavor. It needs garlic at least to save it! As written, this recipe is not worth making again.

Reviewed on May. 09, 2010 by foodfave

I have made this recipe many times and we really enjoy it. We've reduced the oil and butter by half and it's still quite tastey!

Reviewed on Feb. 16, 2010 by mykeepsakes

I'd seen different versions of this recipe, but this one has most everything one would have on hand. Spicing it up with garlic a bit is a good idea. Maybe a bit less veg. oil next time. I will make this again and again!

Reviewed on Dec. 08, 2009 by nvthiele

This has been a favorite recipe of ours since I first saw it in the magazine years ago! Made as is, it is a mild flavor so over the years I have added some addition of garlic and chili pepper to our liking. Can't believe no one has ever rated this recipe... its a keeper!