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
Ham Carbonara
Ham Carbonara
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
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 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
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 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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