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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|
- Cook pasta according to package directions.
- 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.
- 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.
- 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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