Easter is currently the only holiday I’m “allowed” to host. We cram the whole family (around twenty people) into our 450-square-foot apartment, and I prepare a ham in our tiny kitchen. When it first comes out of the oven we serve it by the slice, and as the day rolls on, we continue picking at it, stuffing it into bread for sandwiches, or rolling it up tightly with mustard. But, let’s be honest, Easter ham is never finished on Easter. In the days that follow, I always look forward to ham and eggs, quiche Lorraine, and, of course, split pea soup made with the ham bone—but even after all of that, there is still more ham to be had! I developed this recipe to use up the gift that keeps on giving. I swap out carbonara’s traditional pancetta for thickly cut ham and throw in shelled fresh peas right at the end for some color and bite—and as a way to welcome spring.
— Colu Henry
ON-DEMAND: Listen to Faith and Colu talk about this recipe and others from Back Pocket Pasta.
Reprinted from Back Pocket Pasta. Copyright © 2017 by Colu Henry. Photographs copyright © 2017 by Peden + Munk. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
- kosher salt
- 3/4 pound spaghetti
- 3 eggs plus 1 egg yolk
- 3/4 cup grated pecorino Romano cheese plus more for serving
- freshly ground black pepper
- 2 tablespoons olive oil
- 5 ounces ham thickly sliced and cut into 1/2-inch dice
- 1 cup shelled fresh peas or frozen peas
- 1/4 cup chopped flat-leaf Italian parsley
- Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
- While the pasta cooks, prepare the sauce: In a small bowl, whisk together the whole eggs, egg yolk, and Pecorino Romano and season with salt and pepper. Set aside.
- Heat the olive oil in a 12-inch skillet over medium heat. Add the ham and cook until crisp, about 5 minutes.
- Reduce the heat to low and add the pasta and 1/2 cup of pasta water, tossing together to coat. Remove the pan from the heat and add the egg mixture, tossing the pasta rapidly to ensure the egg doesn’t scramble.
- Add the peas and toss again until glossy, adding 1/4 cup of pasta water or more (up to 1 cup), as needed to loosen up the sauce.
- Plate in a large bowl and sprinkle with the parsley. Serve with additional cheese, if desired.
