Country Carbonara
- 4-8 ounces country ham
- ¼ cup water
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- ½ cup onion, chopped
- 2 tablespoons butter
- 3 eggs
- 1 cup Pecorino Romano cheese (or Parm), grated
- 1 cup heavy cream
- ½ cup tomatoes, chopped
- ½ cup peas
- 12-16 ounces pasta
- salt, to taste
- pepper, to taste
- Put water and brown sugar in large pan.
- When heated, add country ham and cook until liquid cooked completely down and ham is slightly darkened.
- Remove and chop.
- Boil salted water and cook pasta per given instructions.
- While pasta is cooking, heat butter in pan used for cooking ham.
- Sauté onion for a couple minutes until softened.
- Add garlic and sauté until aromatic and golden. Be cautious to not burn the garlic.
- Add peas and tomatoes, cooking momentarily until heated throughout.
- Remove from heat.
- In a bowl, combine the eggs, cheese, salt, pepper, cream.
- Whisk until smooth.
- Drain pasta and return it to the pot.
- Immediately pour (SLOWLY) cream mixture into pasta while continuously stirring.
- If you do not stir enough or pour too quickly, you risk the eggs cooking in pieces instead of becoming a creamy sauce.
- Stir in country ham and onion/garlic/tomato/pea mixture.
- Serve hot and enjoy!
- Visit SouthernFATTY.com for more recipes.
Recipe by Southern FATTY at https://www.southernfatty.com/country-carbonara/
3.5.3226