Leftover ham carbonara is the kind of cooking win that turns last night’s roast into tonight’s comfort food in under 20 minutes. It’s a creamy, peppery pasta that borrows the spirit of classic carbonara but leans on diced ham instead of pancetta — perfect for weeknight dinners, holiday leftovers, or when you want something impressive without the fuss. If you like creative carbonara variations, you might also enjoy a richer seafood twist like smoked salmon carbonara for a different take on the same silky technique.
Why you’ll love this dish
This recipe wins for speed, frugality, and flavor. It repurposes leftover ham (no waste!), cooks in one skillet plus a pot, and comes together with pantry staples — eggs, cheese, and pasta water — to create a glossy sauce without heavy simmering. It’s kid-friendly yet sophisticated enough for guests.
“We turned Christmas ham into a weeknight favorite — creamy, comforting, and gone in minutes.” — a reader-style nod to how this recipe shines when you want something quick and satisfying.
Perfect occasions: busy weeknights, easy brunches, post-holiday cleanups, or a last-minute dinner when you want something special without ordering takeout.
Step-by-step overview
You’ll boil spaghetti until al dente, whisk eggs with cream and Parmesan, quickly sauté diced ham, then combine everything off the heat so the residual heat cooks the eggs into a silky sauce. The reserved pasta water is the secret emulsifier: add it slowly until the sauce becomes glossy and coats the noodles.
A quick safety note: the eggs are tempered by hot pasta and pan heat rather than simmering. If you’re concerned about raw eggs, use pasteurized eggs or temper the egg mixture by adding a couple tablespoons of hot pasta water before combining.
What you’ll need
- 8 ounces spaghetti
- 1 tablespoon olive oil or butter (substitute if you prefer richer flavor)
- 1 cup diced leftover ham (about 6–8 ounces)
- 2 large eggs
- 1 cup heavy cream (or substitute with whole milk + 2 tablespoons flour whisked in)
- 1 cup freshly grated Parmesan cheese (avoid pre-grated for best melt and flavor)
- Salt to taste (remember ham is salty — season sparingly)
- Freshly cracked black pepper to taste
- Chopped parsley for garnish
Substitution notes: use half-and-half for a lighter sauce (reduce cream slightly), or swap in Pecorino Romano for a sharper bite. Gluten-free pasta works fine — adjust cooking time.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, scoop out and reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta.
- While the pasta cooks, whisk together 2 large eggs, 1 cup heavy cream, and 1 cup grated Parmesan in a medium bowl until smooth. Season lightly with freshly cracked black pepper.
- Heat 1 tablespoon olive oil (or butter) in a large skillet over medium heat. Add 1 cup diced leftover ham and sauté for 2–3 minutes until warmed through and slightly caramelized.
- Reduce the skillet heat to low. Add the drained spaghetti to the ham and toss to coat so the noodles pick up the ham flavor.
- Remove the skillet from heat entirely. Immediately pour the egg-cream-Parmesan mixture over the pasta and stir vigorously. Add the reserved pasta water a little at a time, stirring, until the sauce turns glossy and clings to the noodles. Stop when you reach a silky consistency — you may not need the whole 1/2 cup.
- Taste and adjust seasoning with salt and more black pepper if needed. Garnish with chopped parsley and serve right away.
Timing tips: move quickly when combining eggs and pasta to avoid scrambling. Work off-heat and use the hot pasta to gently cook the eggs.
Best ways to enjoy it
Serve plated portions with an extra dusting of Parmesan and a generous grind of black pepper. For texture and balance, offer a crisp side salad (arugula with lemon vinaigrette), roasted asparagus, or garlic bread to mop up the sauce. Lighter white wines like Pinot Grigio or a dry Vermentino complement the creaminess; for bolder palates, a chilled rosé works well. If you’re exploring other carbonara-style options, the smoked salmon carbonara recipe is a lovely alternative to serve alongside a seafood-forward menu.
Plating idea: twist the spaghetti onto forks to create a neat nest, place ham on top, and finish with parsley and extra cheese.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Because the sauce contains eggs and dairy, keep it chilled at 40°F (4°C) or below.
- Freezing: Not ideal — cream-based carbonara textures degrade when frozen. If you must freeze, portion into airtight containers and use within 1 month; expect some separation on reheating.
- Reheating: Gently reheat on the stovetop over low heat with a splash of milk or reserved pasta water to re-emulsify the sauce. Stir constantly until warm. If using a microwave, heat in short bursts (20–30 seconds) and stir between cycles to prevent overheating and curdling. Reheat to an internal temperature of 165°F (74°C) for food safety.
Pro chef tips
- Reserve pasta water: the starch is your emulsifier — add it gradually until the sauce binds.
- Work off heat: always combine the egg mixture with pasta off the direct heat to avoid scrambling.
- Use freshly grated cheese: pre-grated Parmesan contains anti-caking agents that can affect melt and mouthfeel.
- caramelize the ham slightly: a short saute develops flavor and texture, especially helpful with lean or cured ham.
- If your sauce separates: whisk in a tablespoon of warm cream or a splash of starchy pasta water over low heat until it comes back together.
Creative twists
- Add veggies: toss in blanched peas, sautéed mushrooms, or wilted spinach for color and nutrition.
- Swap the protein: turkey ham, chopped smoked turkey, or pancetta work well.
- Make it lighter: use whole milk with 2 tablespoons of flour as the recipe suggests, or replace cream with Greek yogurt stirred in off-heat for tang.
- Richer version: use 2 egg yolks plus 1 whole egg for an ultra-silky, custardy sauce.
- Spicy note: add red pepper flakes or a drizzle of chili oil for heat.
- Herb finish: basil or chives brighten the plate if you don’t have parsley.
Common questions
Q: Is it safe to use raw eggs in carbonara?
A: Yes, when done correctly. The hot pasta and warm skillet gently cook the eggs into a sauce rather than leaving them raw. For extra safety, use pasteurized eggs or temper the eggs by whisking a tablespoon of hot pasta water into the egg mixture before combining.
Q: Can I make this with other pasta shapes?
A: Absolutely. Fettuccine, linguine, or bucatini all work — adjust cooking time and follow the same off-heat mixing method.
Q: What if my sauce is too thin or too thick?
A: Too thin — simmer briefly off-heat with a little freshly grated cheese or a splash less reserved water so it tightens. Too thick — stir in warm pasta water a tablespoon at a time until you reach the desired silkiness.
Q: Can I prep parts ahead?
A: You can dice and refrigerate the ham ahead of time and pre-grate the cheese. Mix the egg-cream-cheese just before assembly for best texture.
Q: How long does this take?
A: Active time is about 15–20 minutes from boiling the pasta to plating, making it ideal for quick dinners.
If you follow these steps you’ll get a creamy, satisfying plate that rescues leftovers in style — simple, smart, and delicious.
Print
Leftover Ham Carbonara
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A creamy, peppery pasta dish that transforms leftover ham into a quick and satisfying meal.
Ingredients
- 8 ounces spaghetti
- 1 tablespoon olive oil or butter
- 1 cup diced leftover ham (about 6–8 ounces)
- 2 large eggs
- 1 cup heavy cream (or substitute with whole milk + 2 tablespoons flour whisked in)
- 1 cup freshly grated Parmesan cheese
- Salt to taste
- Freshly cracked black pepper to taste
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta.
- While the pasta is cooking, whisk together the eggs, heavy cream, and grated Parmesan in a medium bowl until smooth. Season lightly with black pepper.
- Heat olive oil (or butter) in a large skillet over medium heat. Add the diced ham and sauté for 2–3 minutes until warmed through and slightly caramelized.
- Reduce the skillet heat to low. Add the drained spaghetti to the ham and toss to coat.
- Remove the skillet from heat. Pour the egg-cream-Parmesan mixture over the pasta and stir vigorously. Gradually add the reserved pasta water, stirring, until the sauce becomes glossy and coats the noodles.
- Taste and adjust seasoning with salt and black pepper if needed. Garnish with chopped parsley and serve immediately.
Notes
Serve with a crisp side salad or garlic bread. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian