Fettuccini Carbonara with Ham Recipe

Yields 6 to 8 servings.

• 16 ounces fettuccine or other pasta
• 2 large bay leaves
• 1 cup cooked, diced ham
• 2 large eggs, room temperature 
• 1/4 teaspoon salt
• Dash of black pepper
• 1 cup grated Parmesan cheese, plus more for serving
• 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• Chopped fresh parsley
• Chopped fresh basil

1. In a large stockpot, cook pasta according to package directions, adding bay leaves to the water. Drain, and reserve 1/2 cup water.
2. Heat ham in a large skillet over medium heat until browned, about 4 to 5 minutes, stirring often. Transfer ham to a plate.
3. In a mixing bowl, stir together eggs, salt, pepper, and Parmesan. Set aside.
4. In a large bowl, toss pasta with 1 tablespoon olive oil. Set aside.
5. Add remaining olive oil to skillet, and heat over medium-low heat. Add garlic, and cook for 1 minute, being careful not to brown it. Stir in pasta and ham, and cook for 5 additional minutes, stirring occasionally.
6. Reduce heat to low, and add egg mixture and reserved pasta water. Toss to coat pasta, and simmer, stirring occasionally, for 5 minutes.
7. Garnish with parsley and basil. Serve with additional Parmesan to the side.

For more recipes, see Recipes Using Ham.