Spaghetti Carbonara with ham

To this classic “bacon and egg” spaghetti dish, I added leftover Easter ham, It’s a quick-to-make that we made for supper, but it could even be served for breakfast using leftover pasta. 

                                                                                                                                       

Spaghetti Carbonara with ham  3 to 4 servings

12 oz. (about ¾ box) spaghetti (we used whole wheat)

About 1 tablespoon salt to season spaghetti

2 large eggs 

⅓ cup Parmesan cheese, plus additional for serving
Salt & pepper

2 slices of bacon, cut into chunks

½ cup diced ham

1 cup+ reserved pasta water

Olive oil

Coarsely ground black pepper

1. Place a large pot with water over high heat, and bring to a boil; add salt. Cook pasta to al dente stage. Be sure to save pasta water.
2. In a mixing bowl, whisk together the eggs and Parmesan. Season with salt and pepper.
3. To a hot (medium-heat) large skillet or low Dutch oven, add the bacon, and sauté until the fat just renders, on the edge of crispness but not hard; add the ham about half way through.
4. Add al dente pasta + 1 cup pasta water to the bacon and ham, adding more if pasta seems dry.
5. Turn heat to low, add beaten egg mixture to pasta and cook, tossing constantly with tongs until eggs are barely set. Drizzle with olive oil.
   
6. Serve with additional Parmesan and black pepper.

Besides this pasta dish, we've also used our leftover Easter ham to make  floured and fried ham steaks, ham and beans, 

Ham & Cheese Flatbread, Ham & Mashed Potato Pot Pie 

and Ham & Cheese Quiche.

Recipe without photo . . .

Spaghetti Carbonara with ham  3 to 4 servings

12 oz. (about ¾ box) spaghetti (we used whole wheat)

About 1 tablespoon salt to season spaghetti

2 large eggs 

⅓ cup Parmesan cheese, plus additional for serving
Salt & pepper

2 slices of bacon, cut into chunks

½ cup diced ham

1 cup+ reserved pasta water

Olive oil

Coarsely ground black pepper

1. Place a large pot with water over high heat, and bring to a boil; add salt. Cook pasta to al dente stage. Be sure to save pasta water.
2. In a mixing bowl, whisk together the eggs and Parmesan. Season with salt and pepper.
3. To a hot (medium-heat) large skillet or low Dutch oven, add the bacon, and sauté until the fat just renders, on the edge of crispness but not hard; add the ham about half way through.
4. Add al dente pasta  + 1 cup pasta water to the bacon and ham, adding more if pasta seems dry.
5. Turn heat to low, add beaten egg mixture to pasta and cook, tossing constantly with tongs  until eggs are barely set. Drizzle with olive oil.
6. Serve with additional Parmesan and black pepper.