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Creamy Ham and Pea Carbonara

By Deborah L Melian

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Busy weeknights become easy breezy with this Creamy Ham and Pea Carbonara recipe that uses ham, peas, and mushrooms in a creamy sauce.

Creamy Ham and Pea Carbonara - 1- WisconsinHomemaker.com

How to Make Creamy Ham and Pea Carbonara Recipe

There are just some days that I wish I could add more hours to but unfortunately I can’t.

On those days, I find myself scratching my head trying to figure out what to make that won’t take too much time but will satisfy my family’s hunger.

Carbonara – An Unsung Foodie’s Hero

That’s the beauty of this quick and easy Creamy Ham and Pea Carbonara. In the time it takes to boil the water, you’ll be able to assemble the rest of the ingredients for this recipe and have the most wonderful and tasty meal with very little sweat off your brow.

And, the secret to its success is that the hot pasta cooks the egg mixture to a beautifully rich sauce that gently nestles the ham and peas.

To Make:

Start by boiling up water and add your pasta. Cook according to the package instructions. Be sure to cook the pasta only to al dente.

Creamy Ham and Pea Carbonara - boil up pasta

While your pasta is cooking. Assemble your egg mixture and make sure that the eggs are beaten well. Set aside.

Creamy Ham and Pea Carbonara - egg mixture

Chop up ham, onions, mushrooms and garlic and sauté in a fry pan for about five minutes or until the onions are translucent. Turn off heat.

Creamy Ham and Pea Carbonara - meat mixture

If using frozen peas, thaw them by running them under hot water and allow them to drain well.

Next, carefully reserve one cup of hot pasta water from the cooking pasta. This will be used later.

Creamy Ham and Pea Carbonara - thaw peas

Now, everything is ready to make the carbonara.

Creamy Ham and Pea Carbonara - ready for pasta

After the pasta has cooked to al dente, drain. Place the pasta back into the same pan that you cooked it and begin adding the egg mixture, stirring constantly.

You don’t want to have the pan on an open flame or stove, otherwise, the eggs will scramble.

That being said, the pan and pasta should be hot enough to cook the eggs through.

Creamy Ham and Pea Carbonara - add egg mixture

Next, add the ham, mushroom and onion mixture. Stir well.

Creamy Ham and Pea Carbonara - add ham mixture to pasta

And, finally carefully stir in the peas. By now the pasta is creamy but may need a bit of water to thin out the sauce. Use a little bit of the hot reserved pasta water and only add about a quarter cup at a time. Stir well.

Creamy Ham and Pea Carbonara - add fresh peas

If you’d like add more grated cheese. Your Creamy Ham and Pea Carbonara is ready to be served. Enjoy!

Creamy Ham and Pea Carbonara featured on Wisconsin Homemaker

For more delicious, quick and easy weeknight meals, be sure to check Wisconsin Homemaker’s Recipe Section and these amazing dishes:

  • 10 Minute One Pan Pasta
  • Quick and Easy Irish Shepherds Pie
  • Pistachio Crusted Salmon
  • Healthy Sheet Pan Tilapia with Zucchini
  • One Pot Cheesy Taco Skillet
Creamy Ham and Pea Carbonara | Wisconsin Homemaker
Creamy Ham and Pea Carbonara featured on Wisconsin Homemaker
Print Recipe
4.86 from 7 votes

Easy Creamy Carbonara Pasta with Ham Recipe

Busy weeknights become easy breezy with this Creamy Ham and Pea Carbonara recipe that uses ham, peas, and mushrooms in a creamy sauce.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: 20-minutes-or-less, carbonara, ham, pasta, pasta dish, pasta recipe, peas
Servings: 6 servings
Calories: 639kcal
Author: Deborah L Melian

Ingredients

  • 1 lb spaghetti pasta dry
  • 1 tbsp olive oil extra virgin
  • 2 tbsp butter
  • 1/3 cup ham chopped finely
  • 1/3 cup mushrooms sliced thinly
  • 1/3 cup red onions chopped finely
  • 3 cloves garlic minced
  • 1 1/2 cup frozen peas
  • 1 cup cream
  • 3 eggs beaten
  • 3/4 cup parmesan grated finely
  • 1/2 cup parmesan grated finely, for topping
  • 1 cup pasta water
  • 1 tbsp black pepper
  • 1/2 tsp red pepper flakes
  • Salt and Pepper to taste

Instructions

  • Cook the spaghetti according to package instructions.
  • In a large measuring cup (2 cups) add cream, eggs, pepper, and grated cheese. Set aside.
  • In a small fry pan, heat olive oil and butter.
  • Add to the fry pan, ham, mushrooms, onions, and garlic.
  • Sauté for about 5 minutes and set aside.
  • Next, thaw peas in a colander by running hot water over it. Strain well.
  • Once pasta has cooked, strain pasta and put it back into the pot.
  • Slowly add egg mixture and combine it with a fork, stirring carefully.
  • Then, add ham mixture to the pasta. Stir well, again, with a fork.
  • Finally, add the peas. Stir well.
  • Serve hot, topping with the extra grated parmesan. Enjoy!

Nutrition

Serving: 1serving | Calories: 639kcal | Carbohydrates: 65g | Protein: 24g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 165mg | Sodium: 518mg | Potassium: 394mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1310IU | Vitamin C: 15.2mg | Calcium: 317mg | Iron: 2.2mg

 WE’D LOVE TO HEAR FROM YOU! If you do try any of Wisconsin Homemaker’s recipes, ideas or products be sure to share your comments below and photos on Instagram or Pinterest with a tag @wisconsinhomemaker and hashtag #wisconsinhomemaker Thanks!


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About Deborah L Melian

I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM

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