Recipe by kstrating
Using the spices (that would make Pancetta) on the ham give it a fairly authentic flavor. This gives this Carbonara a little zing. When I first looked at the ingredients, I thought, "Really?", but it is Deeeelicious! Caveat - this might be a twice a year thing, as I'm pretty sure the cholesterol levels are going to pushing the limit in this dish. Just don't have ice cream for dessert, OK?
Top Review by Kendra Jean's Kitchen
Flavorful, smooth sauce with the right amount of seasoning. Thank you for posting this unusual recipe. We will use this for our next family get together. Italian with a twist.
- 2 cups ham, cubed
- 1 medium onion, chopped
- 1 lb linguine
- 4 tablespoons olive oil
- 1 teaspoon nutmeg
- 1 teaspoon red pepper flakes
- 1 teaspoon fennel, crushed
- 2 teaspoons garlic
- 1 pint half-and-half
- 1 cup parmesan cheese
- 2 eggs
- 1⁄4 cup fresh parsley, chopped
Directions See How It's Made
- Place linguini in boiling, salted water & boil until al dente.
- In a bowl, combine eggs, half & half, & parmesan cheese. Set aside.
- Heat 2 T olive oil in frying pan over medium-high heat & add onion. Saute until golden & translucent. Remove to a large bowl & cover to keep warm.
- Heat 2 T olive oil in the same frying pan, add ham & toss until browned. Add spices & toss for 1 or 2 minutes, more.
- Add onions back to the pan.
- Over low heat, slowly add the egg, half & half, cheese mixture, stirring. Cook & gently stir until heated through, taking care not to scramble the eggs.
- Pour all into large bowl onions were in, sprinkle with chopped parsley, & serve with a crunchy salad & crispy bread.