Ham and Egg Pasta
Ham and Egg Pasta
Ingredients
1/2 lb. HAEN BONELESS HAM, diced
1 lb. fettuccine pasta
1 lb. asparagus cut into 2 inch pieces
1/4 cup extra virgin olive oil
4 cloves garlic, finely chopped
1/2 cup dry white wine
3 egg yolks, beaten
2 T. chopped thyme
1 T. grated lemon peel
salt and pepper
grated Parmesan cheese
Methods/steps
1. Cook pasta according to package directions adding the asparagus in the last 2 minutes of cooking.
2. Drain, reserving 1 cup of pasta cooking water.
3. Heat oil in a skillet over medium heat; add ham and cook 2 minutes.
4. Lower heat and add garlic, cook for 2 minutes more.
5. Add wine and cook 1 minute more; lower heat to lowest setting.
6. In a medium bowl, combine the reserved pasta water and the beaten egg yolks.
7. Add the drained pasta to the ham mixture in the skillet.
8. Season with thyme, cheese, lemon peel, and pepper.
9. Pour in the egg mixture and toss vigorously.
10. Top with grated Parmesan if desired.
