A spin on carbonara, this Asparagus, Ham, and Egg Pasta is filled with all kinds of spring flavors in an easy 30 minute meal.
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!
Looking for more free recipes?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.
Asparagus, Ham and Egg Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian
Description
A spin on carbonara, this Asparagus, Ham, and Egg Pasta is filled with all kinds of spring flavors in an easy 30 minute meal.
Ingredients
- 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
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons chopped fresh thyme
- 1 tablespoon grated lemon peel
Instructions
- 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.
Recipe Notes:
adapted from Every Day with Rachel Ray May 2010
Colleen says
Just saw Rachael make this last week on her talk show and can't wait to make it!
kat says
Yummy, I was thinking of doing one with spinach in it this week since we can't get local asparagus yet.
burntapple says
Sounds delicious. I'll have to try this!
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.
Maria says
Love the asparagus in there!
teresa says
mmm, i love the flavors in this, great job!
Sook says
That looks like a very healthy recipe! Yummy too!
catberner says
This carbonara sounds great! I linked the Rachael Ray recipe I made today, and it turned out great as well!
Chef Aimee says
What a quintessential pasta dish for the spring…I love how asparagus was incorporated into this carbonara!
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!
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!