Ham Pasta

Comfort foods and family favorites have always been a major part of No Free Lunch. I've featured quite a few of my childhood favorites, like klub, hotdish, and chow fun, but this one comes from Ariel. It was a staple of her family and has been part of our rotation for years. Although I typically do most of our cooking, she's stepped up lately with how busy I've been. This recipe has been an invaluable go-to dinner for us. It's quick and easy, and perfect for a busy weeknight.

What we call "ham pasta" is a variant of an American-style pasta alla carbonara, which adds cream and vegetables to the Italian classic. This is a great example of how foods change and evolve as they move around the world. There's definitely room for both versions. I've actually only made this dish once, and it didn't exactly go over well when I substituted the ham for turkey ham. That being said, this recipe is pretty loose and most of the amounts listed here can be adjusted to taste. 

Ingredients

• 1 lb. dry curly pasta (rotini, cavatappi, etc.)
• 2 slices ham, 3/4 in. thick
• 1/2 lb. sliced mushrooms
• 3/4 cup frozen peas (or to taste)
• 1 Tbs. white wine
• 2 eggs
• 1/2 cup half and half
• 3/4 cup grated Parmesan
• Vegetable oil
• Salt and pepper to taste

Instructions

Cook the pasta as usual. Cut the ham into cubes. In a wok or large skillet, brown the ham over medium-high heat with a little oil and set aside. Add more oil as necessary, brown the mushrooms, and set aside. Add peas to the pan, cook until defrosted, and set aside.

Beat the eggs and drain the pasta. Turn the heat down. Add butter and wine to the pan and melt the butter. Add pasta and toss to coat. Drizzle in the beaten eggs and half and half. Toss quickly to combine without scrambling the eggs. Add the cheese and toss to combine. Season to taste with salt and pepper.