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
- 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 large 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
- 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 gently to coat. Sprinkle with remaining cheese. Yield: 4 servings.
Originally published as Ham Carbonara in Simple & Delicious June/July 2010, p11
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