Whole Wheat Ham and Pea Carbonara

This Italian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 25 minutes, serves 4 people. Serve immediately in warm pasta bowls, topped with freshly cracked black pepper. Pair with a fresh arugula salad dressed with lemon vinaigrette or roasted asparagus …

Cuisine: Italian Type: Dinner Time: 25 min Servings: 4 Calories: 663 per serving
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Nutrition Information

Each serving contains approximately 663 calories and 41.0g of protein. Macronutrients include 91.0g carbohydrates and 15.0g fats per serving.

Per Serving

Calories
663
Protein
41.0g
Carbohydrates
91.0g
Fats
15.0g

Total

Calories
2652
Protein
164.0g
Carbohydrates
364.0g
Fats
60.0g

Ingredients

This recipe requires 10 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Whole Wheat Spaghetti
    whole grain dry pasta (high fiber alternative to white pasta)
  • 8.0 oz Lean Low-Sodium Ham
    thick slice, diced into 1/4 inch cubes (healthy alternative to fatty pancetta)
  • 1.0 cup Frozen Green Peas
    thawed (adds plant-based protein and fiber)
  • 3.0 whole Large Eggs
    fresh, at room temperature (essential for creamy emulsion)
  • 0.5 cup Parmesan Cheese
    freshly grated, part-skim block preferred
  • 1.0 tbsp Extra Virgin Olive Oil
    cold pressed (heart-healthy fat for sautéing)
  • 2.0 clove Garlic
    fresh, minced (aromatic flavor base)
  • 1.0 tsp Black Pepper
    freshly cracked (coarse grind recommended)
  • 0.25 cup Fresh Parsley
    finely chopped (adds fresh nutrients)
  • 1.0 tbsp Kosher Salt
    for salting pasta water

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Water Setup

  1. Fill a large pot with 4-5 liters of water and place on high heat to boil.
  2. Remove 3 large eggs from the refrigerator to reach room temperature.
  3. Dice 8 oz ham (227g) into 1/4 inch (0.6 cm) cubes.
  4. Finely grate 0.5 cup Parmesan cheese (50g) and mince 2 cloves garlic.
  5. Run 1 cup frozen green peas (145g) under warm water to thaw slightly, then drain.
  6. In a mixing bowl, vigorously whisk the 3 eggs, grated Parmesan, and 1 tsp black pepper (2g) until well combined.

2. Cook Pasta

  1. Once water is boiling, add 1 tbsp kosher salt (18g).
  2. Add 1 lb whole wheat spaghetti (454g) to the boiling water, stirring immediately to prevent sticking.
  3. Cook pasta until al dente (firm to the bite), stirring occasionally.
  4. Carefully scoop out and reserve 1 cup (240ml) of starchy pasta water before draining.
  5. Drain the pasta well in a colander.

3. Prepare Ham & Pea Base

  1. While pasta cooks, heat 1 tbsp extra virgin olive oil (15ml) in a large skillet over medium heat.
  2. Add the diced ham (227g) to the skillet and sauté until lightly browned and crispy edges appear.
  3. Stir in the minced garlic and cook until fragrant, being careful not to burn.
  4. Add the thawed peas (145g) and toss to warm through, then turn off the heat completely.

4. Create Carbonara Emulsion

  1. Add the drained hot pasta directly into the skillet with the ham and peas (ensure heat is off).
  2. Slowly pour the egg and cheese mixture over the pasta while tossing continuously with tongs to create a creamy sauce without scrambling the eggs.
  3. Add the reserved hot pasta water a tablespoon (15ml) at a time, tossing constantly, until the sauce reaches a glossy consistency.
  4. Stir in 0.25 cup chopped fresh parsley (15g) and serve immediately.

Plating

  1. Using kitchen tongs, twirl a portion of the spaghetti inside a large ladle or against the side of the pan to form a tall, tight nest, then gently slide it into the center of a warmed pasta bowl.
  2. Spoon a generous amount of the diced ham and bright green peas from the pan over the top of the pasta nest so the ingredients are clearly visible and not hidden at the bottom.
  3. Dust the top with the remaining freshly grated Parmesan cheese and a sprinkle of the chopped fresh parsley to add height and color contrast.
  4. Finish with a heavy grind of coarse black pepper—essential for the authentic 'charcoal' look of carbonara—and wipe the rim of the bowl with a clean cloth before serving.

Family Beverage

Sparkling water with lemon and mint, or chilled herbal tea

Alcohol Beverage

Crisp Sauvignon Blanc, Pinot Grigio, or a light pilsner

Serving Suggestions

Serve immediately in warm pasta bowls, topped with freshly cracked black pepper. Pair with a fresh arugula salad dressed with lemon vinaigrette or roasted asparagus to add volume and greens to the meal.

Notes

Ensure the pasta is cooked al dente to maintain texture. The residual heat of the pasta cooks the egg mixture to create a safe, creamy sauce without the need for heavy cream. Using room temperature eggs helps the emulsion form smoothly.

Storage

Place any leftovers in an airtight container and refrigerate within two hours of cooking. Properly stored, the pasta will keep for up to 3 days. When reheating, do so gently in a skillet over low heat with a splash of water to loosen the sauce, stirring constantly to prevent the eggs from scrambling.

Freezing

Freezing is not recommended for this dish as the delicate egg-based sauce tends to separate and become grainy upon thawing. For the best quality, enjoy fresh. If freezing is absolutely necessary, store in freezer-safe containers for up to 1 month, thaw overnight in the refrigerator, and reheat very gently.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: wheat, gluten, eggs, milk, dairy. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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