Pasta Carbonara with Ham
6 servings
45 minutes
Ham carbonara pasta is a refined dish of Italian cuisine that combines the creaminess of the sauce, the richness of parmesan, and the spiciness of ham and bacon. Historically, carbonara originated in the Lazio region, with its classic recipe calling for guanciale and pecorino cheese. However, modern variations including ham make the dish softer and more accessible. The rich creamy-cheesy flavor pairs excellently with firm durum wheat pasta that absorbs the flavorful sauce. Carbonara is perfect for a cozy family dinner or a festive table, especially when complemented with fresh arugula and an extra serving of grated parmesan. This dish embodies gastronomic comfort that can delight anyone who tries it.
1
Boil the pasta. You can use any type - spaghetti, 'spirals'. Whatever you like. The main thing is that they are made from durum wheat. Cook in salted water until fully cooked.
- Pasta: 500 g
- Salt: to taste
2
While the pasta is boiling, pour olive oil into the pan and fry the ham and bacon. It's better to cut them into strips about 3 cm by 0.5 cm.
- Olive oil: 10 ml
- Ham: 300 g
- Bacon: 200 g
3
In a bowl, mix three eggs, cream, and all necessary spices. Whisk a little until a homogeneous mass is obtained. Add grated cheese. Mix well.
- Chicken egg: 3 pieces
- Single cream 10% fat: 500 ml
- Spices: to taste
- Ground black pepper: to taste
- Parmesan (Parmigiano Reggiano): 300 g
4
In the pan with ham (still on the heat) and bacon, add the cooked pasta, mix, and add cream with eggs. Mix well again until the pasta is fully coated in cheese and cream. If necessary, more cream can be added directly to the pan.
- Pasta: 500 g
- Ham: 300 g
- Bacon: 200 g
- Single cream 10% fat: 500 ml
5
Serve on plates. You can sprinkle grated cheese and arugula on top. Serve immediately.
- Parmesan (Parmigiano Reggiano): 300 g
