Spaghetti Carbonara

Another great recipe to make use of left-over ham.  Normally, Spaghettin Carbonara calls for the use of bacon or pancetta, but I thought this was a way to use up my left-over ham, while reducing the amount of fat in the dish a bit also.  

The only thing people might find a little concerning about this recipe, is that it calls for the addition of raw eggs as part of the sauce.  No fear - just be sure to make the sauce while the pasta is cooking to ensure sure that the pasta  is good and hot when the sauce is ready.  The hot pasta will help cook the raw eggs in the sauce.

Spaghetti Carbonara

1 500 gram (1 pound) box spaghetti
2 tablespoons extra-virgin olive oil
1 cup left over ham, cut into small dice
4 garlic cloves, finely chopped
2 large eggs
1/2 cup freshly grated parmesan cheese (Parmigiano-Reggiano preferred)
Salt and pepper to taste
1/3 cup Italian parsley, chopped

Directions:

Bring a large pot of salted water to a boil, add the pasta and cook according to package directions, usually for 8 to 10 minutes or until tender yet firm.  Drain the pasta well, reserving 1/2 cup of the cooking water to use in the sauce.

While the pasta is cooking, heat the olive oil in a deep skillet over medium flame. Add the ham and saute for about 2-3 minutes, until it is a bit crispy. Add the garlic into the pan and sauté for 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in any fat at the bottom of the pan. Beat the eggs and parmesan cheese together in a mixing bowl, stirring well to prevent lumps. 

Remove the pasta pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season with salt and pepper. 

Mound the spaghetti into warm serving bowls and garnish with chopped parsley. Add more cheese for serving.