Bucatini carbonara

This recipe was made for my 2007 Holiday Party featuring an Italian inspired menu. You can read about it and view the additional recipes I made for this event HERE.

Bucatini carbonara
1/4 lb cooked ham, finely diced
1 tablespoon olive oil
1 cup frozen peas, thawed
4 eggs, beaten
1 cup Italian blend finely shredded cheese
1 pkg bucatini pasta or spaghetti
water for boiling pasta

Prepare pasta per package directions.

Meanwhile, brown ham in  a skillet with oil and transfer to a large bowl. Add peas to bowl and set aside.

Drain pasta when cooked to al dente, reserving 1/4 cup pasta water. Add pasta to the bowl with ham and peas.

Beat the eggs in a small bowl and pour over the hot pasta in the large bowl. Add the reserved water a tablespoon at a time to prevent the dish from being too dry and to give the dish a more creamy texture.

Add shredded cheese to the large bowl and toss to fully combine; serve hot.


  1. Peas - thawed?
    Cheese - size of package?
    Scrambled eggs - beaten eggs?
    Why put the ham and peas in the serving dish if you are going to put them in another dish at the end.
    Sounded good but way too many questions.

  2. Anonymous - thanks for your questions! Wow... this was one post from my first year of blogging and needless to say, I've come a long way lol! I've updated the recipe to clarify, hopefully answering your questions. Thanks for commenting so I could update accordingly!

  3. When is the 1/4 c reserved pasta water used? I didn't see mention of what it's reserved for?

  4. Hi Shannon - the extra water is used to add to the dish to prevent it to get too dry. I've updated the recipe to reflect it's use and when to add. Thanks for asking!

  5. Is it cooked scrambled eggs?

  6. Anonymous - the eggs slowly cooks with the residual heat of the pasta, but it will not scramble when done quickly. Instead, it will be more of a rich, creamy sauce due to the egg yolks.

  7. Sounds delicious!! When sharing a recipe I see you have to assume some people are clueless!!