Taste of Home
Ham Carbonara
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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8 ounces uncooked spaghetti
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1 medium zucchini, chopped
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1 small yellow summer squash, chopped
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1/4 cup chopped onion
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2 garlic cloves, minced
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2 tablespoons olive oil
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1/2 pound thick sliced deli ham, cubed
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1 cup frozen peas, thawed
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2 large eggs
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1/2 cup grated Parmesan cheese, divided
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1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
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.
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2.
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).
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3.
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 1/4 cup cheese.
Nutrition Facts
1-1/2 cups: 456 calories, 15g fat (4g saturated fat), 140mg cholesterol, 915mg sodium, 54g carbohydrate (7g sugars, 5g fiber), 28g protein.
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