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Hurry-Up Ham Carbonara Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion in oil. Add the ham, broth and margarine; heat through.
  2. 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.
Originally published as Hurry-Up Ham Carbonara in Quick Cooking January/February 2002, p10

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.

Light-Bodied White Wine

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

Reviews for Hurry-Up Ham Carbonara

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 28, 2011

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

MY REVIEW
Reviewed Oct. 28, 2010

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.

MY REVIEW
Reviewed May. 9, 2010

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!

MY REVIEW
Reviewed Feb. 16, 2010

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!

MY REVIEW
Reviewed Dec. 8, 2009

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!

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