Recipe Background
Creamy Ham Carbonara with sweet onion and ham for milestone moments.
The tiny apartment kitchen smelled like onions caramelizing, a scent that mixed oddly with unpacked boxes. It was my first night truly cooking in the first space I could call my own post-college. Everything felt new and tentative, but the one thing I did have was my favorite cast iron pan and an urge to make something comforting. With a small sweet onion sizzling away and a chunk of country ham on the cutting board, it seemed like the perfect night for Carbonara with a twist. I always have fresh parmesan and eggs handy, ready to turn into the luscious sauce that coats each strand of spaghetti like a silky promise.
Balancing a whisk in one hand and a glass of wine in the other, I learned a valuable trick: whisking the parmesan, cream, and eggs until they're just right. It creates a divine creaminess without curdling, especially if you mix it with the pasta off the heat. The ham, crisped and savory, added a salty depth that danced with the sweetness of those onions—exactly what this night needed. As the light from the street filtered in and mixed with the warmth of my tiny space, I knew I had created something memorable. Creamy Ham Carbonara now marks this milestone where independence met flavor, a dish that will always remind me of those first brave steps into the unknown.
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 small sweet onion chopped
- 2 cloves garlic grated
- 1 (10-ounce) country ham diced
- 2 cups parmesan freshly grated
- 1 cup heavy cream
- 4 large eggs
- salt to taste
- black pepper to taste
- fresh parsley chopped, to taste, for garnish
Directions
- In a large saucepan filled with salted, boiling water, cook the spaghetti to al dente, according to the package directions. Drain the pasta.
- Heat the oil in a medium saucepan over medium-low heat.
- Add the onion to the saucepan and sauté, stirring occasionally, until it is soft and starts to caramelize, about 20 minutes.
- Add the garlic to the onion and cook until the garlic softens, about 3-5 minutes.
- Add the ham to the onion mixture and cook until it is just warmed through, about 2 minutes.
- In a small bowl, whisk the parmesan, the heavy cream, the eggs, the salt, and the pepper together.
- Add the cooked pasta to the onion mixture and toss well.
- Immediately stir the parmesan mixture into the spaghetti until they are well combined.
- Serve immediately, garnished with the parsley.
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