We’ve got oodles of Country Ham left, so I made this yesterday. Very Good. OINK OINK
1/2 pound spaghetti
3 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, diced
8 ounces ham, thinly sliced
A couple handfuls of frozen peas/carrots
1-2 cloves garlic, minced
Large can of sliced mushrooms
1 cup parmesan, grated
3/4 cup heavy cream
Sliced green onions
Make sure that all ingredients chopped/measured/prepared before you start cooking. The goal is to time the recipe so that the pasta has finished cooking at the same time the ham, pea, and onion mixture is done.
Cook pasta in large pot of boiling water.
Heat butter and oil in large saute pan and cook onion over medium high heat until golden brown, about five minutes. Add ham, peas, mushrooms and garlic and cook long enough to heat through.
Meanwhile in a separate bowl, combine eggs, parmesan and heavy cream. Whisk to combine.
Prior to draining your pasta, add about 1/2 cup of the cooking water to a measuring cup in case it is needed to thin the sauce later on.
Drain hot pasta and return to pot. Add hot ham and pea mixture. With the heat off, add the egg mixture to the hot ingredients and stir very well to combine. The hot ingredients will cook the egg enough to turn it into a wonderful sauce without scrambling the egg. Season with salt and pepper, as desired.
I topped with Green Onions