Italian Pasta With Ham

47 Comments

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I was intrigued by one of the ingredients in this recipe so I had to make it. I used fresh parsley from my garden but dried parsley will work just as well. Full of Parmesan cheese, ham, garlic and olives with this one other ingredient made the best tasting Italian Ham-Spaghetti!

Source: Adapted from My Great Recipes

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Ingredients

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In a large pot cook the pasta

according to the package directions.

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While the pasta cooks add the butter,

garlic and ham to a large stock pot.

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Over medium heat melt the butter and cook

the garlic and ham until the garlic is tender

and the ham is hot, stirring occasionally.

This only takes a few minutes.

Then turn the burner to very low.

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Drain the pasta well.

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Add the pasta to the pan with the ham.

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Toss to mix the ham and garlic into the pasta.

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Add the cheese and half of the parsley.

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Toss until the cheese is mixed

evenly into the pasta.

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Add the eggs and olives

then toss to combine.

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Add salt and pepper then toss.

Continue to cook over very low heat

until the egg is no longer visible,

tossing the entire time.

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Add the pasta to a large serving plate

and top with parsley then serve.

Italian Pasta With Ham

http://www.InDianesKitchen.com

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Ingredients

  • 2 cups cooked ham, sliced into thin strips
  • 2 cloves garlic, minced
  • 2 Tbsp. butter
  • 16 oz. spaghetti, uncooked
  • 1 cup grated Parmesan cheese
  • salt and pepper to taste
  • 5 Tbsp. chopped fresh parsley divided in half (or 5 tsp dried divided in half)
  • 6 eggs slightly beaten with a fork
  • 3/4 cup sliced pitted black olives

Directions

  1. In a large pot cook pasta according to the package directions.
  2. While the pasta cooks, in another large pot add the butter, garlic and ham.
  3. Over medium heat melt the butter and cook the garlic and ham until the garlic is tender. This will only take a few minutes. Turn the burner to low, stirring frequently.
  4. Drain the pasta thoroughly then add to the pan with the ham.
  5. Toss pasta with the ham.
  6. Add the cheese and half of the parsley. Toss until the cheese is mixed into the pasta evenly.
  7. Add the eggs, olives, salt & pepper then toss to mix evenly.
  8. Continue to cook over low heat a few minutes, tossing frequently, until the egg is no longer visible and is cooked.
  9. Pour the pasta onto a large serving plate. Garnish with parsley and serve.

http://www.InDianesKitchen.com

Categories: Cheese, Fresh Herbs, Pasta, Pork/Ham

47 Comments »

  6. Love the addition of olives—an interesting and probably tasty twist on carbonara, which I sometimes make with leftover ham (when I have some that doesn’t have a heavy sweet glaze) rather than bacon or pancetta.

    Liked by 1 person

    Reply

  11. Your approach is true to the spirit of Italian cooking. So simple and so appealing. Simmering the flavorful ham at first and then tossing the eggs with the parmesan to make a creamy sauce. I bet this tasted wonderful!

    Liked by 1 person

    Reply
  14. Pingback: Italian Ham-Spaghetti — In Dianes Kitchen | My Meals are on Wheels

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