Carbonara pasta with ham and sour cream

Name: Carbonara pasta with ham and sour cream
Ingredients: 2000 ml water; 300 g dried pasta; 2 tablespoons oil; 150 g ham; 1 garlic clove; 3 egg yolks; 200 g sour cream; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 g grated cheese; 20 g grated Parmesan or grated cheese

Pasta/Pizza - Carbonara pasta with ham and sour cream by Steluta M. - Recipia

For carbonara pasta with ham and sour cream, the sauce stays on the heat for just a few seconds, then gets mixed into the hot pasta. The egg yolks and sour cream make a thick sauce with browned ham throughout; I put it on the table hot and leave the grated Parmesan on the side, so everyone can add as much as they like. Preparation: 10 minutes. Cooking: 16 minutes. Total time: 26 minutes. Servings: 3. About 850 kcal and 38 g of protein per serving.

Ingredients

2000 ml water
300 g dried pasta
2 tablespoons oil
150 g ham
1 garlic clove
3 egg yolks
200 g sour cream
1 teaspoon salt
1/2 teaspoon ground pepper
100 g grated cheese
20 g grated Parmesan or grated cheese

Preparation

1. Bring 2000 ml water to a boil in a large pot. Cook the pasta for 10 minutes, until al dente, then drain. 2. Cut the ham into thin strips. Heat 2 tablespoons oil in a pan and fry the ham with the crushed garlic for 5 minutes, until browned. 3. Mix the egg yolks with the sour cream, 1 teaspoon salt and 1/2 teaspoon ground pepper. 4. Pour the mixture into the pan with the ham and cook over low heat for 1 minute, stirring constantly, until it thickens slightly. 5. Pour the sauce over the hot pasta, add 100 g grated cheese and stir gently. Serve with 20 g grated Parmesan or grated cheese on top.

Notes

Leftovers keep in the fridge for up to 3 days; the sauce firms up when cold, and the pasta dries out quickly when reheated, so heat only the portion you’re going to eat. You can use the same amount of pancetta instead of ham, but taste the sauce before adding more salt. Wheat pasta contains gluten, and the sauce contains eggs and dairy. I serve a simple green salad alongside. Smoked ham is saltier than boiled ham, so reduce the salt in the egg yolk mixture if you use it. Mature cheese grates easily, but melts more slowly and can leave the sauce less smooth than young cheese. The sauce can turn grainy if the pan is too hot; take it off the heat for 20 seconds before pouring in the mixture. Spaghetti gathers the sauce along its length, while penne holds it inside; cooking time varies by shape.