Ham, beaten eggs, cheese and cream melted into pasta. That's spaghetti carbonara. A great dish if you have some ham to finish up. The challenge is to make it tasty, and not too gluggy, so experiment a bit (Henz).
1/2 pound of Ham/Bacon
1/3 cup sour (or regular) cream
Bit of milk (2-3 tablespoons)
3 ounces of grated cheese
Pepper & Salt
1 small jalapeño (optional)
4 cloves of garlic
Bunch of basil or dill
White wine (optional)
1 tablespoon of oil
1 bag of pasta (we like fettuccine)
1. Begin to boil water in large pot.
2. If using bacon, cut into pieces and fry. Remove and use oil to cook onions and garlic.
3. Cut up onions and garlic. Fry up in a pan with oil (or bacon fat).
4. If using ham, shave into thin slices around 2" x 1/2" then add.
5. Once onions and garlic have been fried for 2-3 minutes, throw in ham. If you have white wine, tip in 1/3 cup or so
6. Once pot boils, throw in a bag of pasta and agitate occasionally so it doesn't stick together.
7. Mix eggs, sour cream, milk, paprika, cheese, salt, and pepper in a separate bowl.
8. Once pasta is cooked, drain the water from the pot, throw in ham and onions, add chopped up jally, chopped up basil, and the egg mixture and toss (the stored heat in the pasta will cook the eggs).
9. Serve and enjoy.