Saturday, December 15, 2007

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.