We were blessed this past weekend with lots of friends and family gathering for a celebration. To feed the throngs of hungry, we smoked 18lbs of beef and ham – there wasn’t much left over at the end of the day! Tonight, like most after a long day at work, the final question of the day is deciding “What are we eating for dinner?” Our question went a little more like this “What are we doing with the left over ham?” And it was a no-brainer really, this is an easy (seriously easy) carbonara recipe. Enjoy!
1/2 pound Ham
2 or 3 slices Bacon
1 or more cloves Garlic chopped fine (optional)
12 oz. Pasta (We used Gluten Free Penne Rigate)
1 cup grated Pecorino Cheese
2 tablespoons fresh chopped Parsley
1 teaspoon Salt
1/2 teaspoon Pepper
2 eggs, scrambled in a bowl
While your pasta cooks, fry your bacon until crispy. You can multi-task here and also cut your ham into 1/4 inch strips about an inch or so long. When the bacon is done, remove it from the pan and drain. (At this point, if you like garlic you can add it to the pan and cook in the bacon fat until it just starts to turn color. If you don’t like garlic, skip this part.) Now add the ham to the pan and cook until lightly browned.
Drain your pasta and reserve some of the pasta water. Return the pasta to the pot on the stove. Turn off the burner. Add the ham, bacon, salt, pepper, parsley and cheese to the pot and toss to combine evenly and to keep it from sticking to the pot. Add the eggs. Toss together so the egg coats everything and cooks with the heat remaining in the pan. If it is too thick, add a bit of pasta water and continue to toss. Repeat until you have a light coating on all of the carbonara. This will not be a heavy sauce.
Serve hot with a little more grated cheese.