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Ham and Pea Carbonara

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Serves 4 - 6


1/2 lb dry pasta
3 tablespoons butter
1/2 cup onion, chopped
2 teaspoons minced fresh garlic
1 1/2 cups diced cooked ham
1/2 cup frozen peas, thawed
1 cup heavy cream
3 egg yolks
2 tablespoons dry sherry
1/2 cup grated Parmesan cheese
Salt, to taste
Pepper, to taste


  1. Cook pasta according to package directions.
  2. Meanwhile, warm 1 tablespoons of butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add onion and garlic and cook for 3 to 4 minutes, until translucent, stirring often.
  3. Stir in the ham and cook 2 minutes. Add the peas to the pan and cook another 2 minutes, stirring. Whisk together cream, egg yolks, and sherry; stir into ham and peas. Bring to a low simmer and cook 3 minutes.
  4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper, to taste.
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