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