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Asparagus, Ham and Egg Pasta | www.tasteandtellblog.com

If you watch Rachael Ray, you’ll know that she loves a good carbonara. And so do I! I was really drawn to this recipe when I saw it mainly because I had everything on hand. She used prosciutto, but I had some leftover ham in the fridge, and this was a great way to use it up. I didn’t quite have enough, but it was still delicious. This was delicious and fresh and tasted like spring!

Asparagus, Ham and Egg Pasta

adapted from Every Day with Rachael Ray May 2010

Serves 4

salt and pepper
1 pound pasta
1 pound thin asparagus, cut into 2-inch pieces on an angle
1/4 cup extra virgin olive oil
1/4 pound diced ham
4 cloves garlic, finely chopped
1/2 cup dry white wine or chicken broth
3 egg yolks, beaten
freshly grated parmigiano-reggiano cheese (a generous handful)
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Add the asparagus in the last 2 minutes of cooking. Drain, reserving 1 cup of the pasta cooking water.

While the pasta is working, in a large skillet, heat the EVOO, 4 turns of the pan, over medium heat. Add the ham and cook for 2 minutes. Lower the heat to medium-low and stir in the garlic for 2 minutes. Add the wine or broth and cook until reduced slightly, 1 minute. Lower the heat to the lowest setting.

In a medium bowl, combine the reserved pasta cooking water and the beaten egg yolks to temper the eggs. Add the drained pasta to the ham mixture in the skillet. Season with the cheese, thyme, lemon peel and pepper. Pour in the egg mixture and toss vigorously to thicken the sauce, 1 to 2 minutes.


Saturdays with Rachael Ray rules:

  • You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
  • Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.

That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the Mr. Linky.

I can’t wait to see what you’ve made!


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11 Responses to Saturdays with Rachael Ray – Asparagus, Ham and Egg Pasta

  1. taylor (greens and chocolate) says:

    I love a good carbonara too and I've been meaning to make one for the past couple of weeks with asparagus! I'm going to try to participate with Saturdays with Rachael Ray next weekend…sounds fun!

  2. Joanne says:

    I love carbonara but this one looks extra good with the asparagus and ham. If there's one thing Rachel does well, it's her pasta!

  3. Chef Aimee says:

    What a quintessential pasta dish for the spring…I love how asparagus was incorporated into this carbonara!

  4. catberner says:

    This carbonara sounds great! I linked the Rachael Ray recipe I made today, and it turned out great as well!

  5. Sook says:

    That looks like a very healthy recipe! Yummy too!

  6. teresa says:

    mmm, i love the flavors in this, great job!

  7. Maria says:

    Love the asparagus in there!

  8. Judi says:

    Apologies for being late to the party. The carbonara is a recipe I might pass by so I'm glad to get the recommendation. Can't wait to check out the other dishes.

  9. burntapple says:

    Sounds delicious. I'll have to try this!

  10. kat says:

    Yummy, I was thinking of doing one with spinach in it this week since we can't get local asparagus yet.

  11. Colleen says:

    Just saw Rachael make this last week on her talk show and can't wait to make it!

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