Ham And Pea Carbonara recipes
This recipe offers a quick and comforting Ham and Pea Carbonara-style dish, perfect for a weeknight meal. It features spaghetti tossed with tender ham, sweet peas, and a creamy sauce made with crème fraîche, Parmesan, garlic, and lemon. Ready in just 30 minutes, it's a flavorful and satisfying take on a classic, providing a balanced and high-fiber option for lunch or dinner.
Equipment
- 1 Large Saucepot For cooking spaghetti and peas
- 1 Large Frying Pan For sautéing aromatics and combining the sauce
- 1 Colander For draining pasta and peas
- 1 Box Grater For Parmesan and lemon zest
- 1 Tongs or Spatula For mixing and serving
Ingredients
Main
- 325 g 11oz spaghetti
- 275 g 9oz frozen peas
- 1 tbsp olive oil
- 1 garlic clove finely chopped
- 8 spring onions finely chopped
- pinch chilli flakes optional
- 120 g 4oz pulled ham hock or thickly sliced ham, shredded
- 175 g 6oz half-fat crème fraîche
- 40 g 1 1/2oz Parmesan, grated, plus extra shavings to serve
- 1 lemon zested and juiced
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.
- During the last minute of spaghetti cooking, add the frozen peas to the pot.
- While pasta cooks, heat olive oil in a large frying pan or skillet over medium heat. Sauté the chopped garlic, spring onions, and chilli flakes (if using) for 2-3 minutes until fragrant.
- Add the shredded ham to the frying pan and gently warm through for another 1-2 minutes.
- Drain the spaghetti and peas, reserving about 1 cup of the starchy pasta cooking water.
- Add the drained spaghetti and peas directly to the frying pan with the ham and aromatics.
- Remove the pan from the heat or reduce to very low. Stir in the half-fat crème fraîche, grated Parmesan, lemon zest, and lemon juice.
- Gradually add the reserved pasta water, a splash at a time, stirring continuously until the sauce is creamy, smooth, and coats the spaghetti beautifully.
- Taste and adjust seasoning if necessary.
- Serve immediately, garnished with extra Parmesan shavings if desired.
Notes
For a truly professional finish, ensure your spaghetti is cooked perfectly al dente, reserving a generous cup of its starchy cooking water. This water is critical for emulsifying the crème fraîche-based sauce, creating a silky, cohesive texture that clings beautifully to the pasta. When building your sauce, gently sauté the aromatics—garlic, spring onions, and chili flakes—until fragrant, avoiding any browning of the garlic, which can turn bitter. Incorporate the crème fraîche and Parmesan off the heat or on a very low setting to prevent splitting. The lemon zest and juice are not merely optional; they provide essential brightness to balance the richness of the ham and dairy. Garnish with fresh Parmesan shavings and a touch of finely chopped parsley for visual appeal and an extra layer of freshness.