Real carbonara uses zero cream—this Italian-American hybrid was invented in 1950s New York delis for ham leftovers.
Creamy Garlic Parmesan Pasta with Ham
Indulge in a bowl of our irresistible Creamy Garlic Parmesan Pasta with Ham! This dish features al dente pasta enveloped in a rich, velvety sauce crafted from roasted garlic and aged Parmesan, perfectly complemented by savory chunks of ham. It's a quick and satisfying meal that will have everyone asking for seconds!
Prep
10
min
Cook
20
min
Serves
4
people
Level
intermediate
The Story
This dish is what happens when Rome's carbonara meets France's ham-and-cream obsession—Italian purists would have your head for drowning pasta in 600ml of cream, but this bastardized beauty emerged in 1980s American-Italian restaurants where French-trained chefs couldn't resist turning every Roman classic into a dairy-heavy comfort blanket that somehow works brilliantly.
Regional Twist
In Bologna's Emilia-Romagna heartland, they ditch the regular ham for paper-thin prosciutto di Parma, double the Parmesan to proper Parmigiano-Reggiano, and finish with white truffle shavings that cost more than your mortgage.
📝 Ingredients
Shopping List
- 600 ml cream
- 2 egg yolks
- Fresh parsley, chopped
- 100 g ham
- 100 g parmesan
- 250 g pasta
- 0.5 red onion
Pantry Items
Amounts also listed in instructions below
- Cooking oil
- flour (to taste)
- garlic cloves (to taste)
- Salt and pepper
👨🍳 Instructions
- 1
Cook the pasta according to the package instructions.
- 2
In a pan, sauté the onion in a little oil until translucent.
- 3
Add the diced ham and lightly fry.
- 4
Add the garlic and sauté briefly – only for a short time so it doesn’t become bitter.
- 5
Sprinkle the flour over and sauté briefly.
- 6
Add 400 ml cream and let the sauce simmer for about 20 minutes until it thickens.
- 7
In a separate bowl, mix 200 ml cream with Parmesan and egg yolks.
- 8
Reduce the heat to low. Once the sauce is gently simmering (not boiling!), stir in the cream-Parmesan mixture.
- 9
Season with salt and pepper, add the chopped parsley, and stir.
- 10
Add the cooked pasta to the sauce and let it just combine over low heat (do not continue simmering).
- 11
Serve hot and enjoy!
💡 Pro Tips
- ✓Temper the egg yolk mixture by slowly adding 2-3 tablespoons of hot cream sauce while whisking constantly, then gradually incorporate back into the pan to prevent curdling at temperatures above 160°F.technique160°F threshold
- ✓Toast the flour for 60-90 seconds after sprinkling to cook out the raw flour taste and create a proper roux base that will thicken without lumps.timing60-90 seconds
- ✓Reserve 1 cup of starchy pasta water before draining because the dissolved starches act as a natural emulsifier to bind the cream sauce to the pasta.technique1 cup pasta water
- ✓Grate Parmesan at room temperature and use within 30 minutes because pre-grated cheese contains anti-caking agents that prevent smooth melting and proper emulsification.ingredient30 minutes freshness window
- ✓Maintain sauce temperature between 140-150°F when adding the egg mixture because this range allows proteins to thicken without scrambling while preserving the cream's smooth texture.timing140-150°F
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Real carbonara uses zero cream—this Italian-American hybrid was invented in 1950s New York delis for ham leftovers.
Creamy Garlic Parmesan Pasta with Ham
Indulge in a bowl of our irresistible Creamy Garlic Parmesan Pasta with Ham! This dish features al dente pasta enveloped in a rich, velvety sauce crafted from roasted garlic and aged Parmesan, perfectly complemented by savory chunks of ham. It's a quick and satisfying meal that will have everyone asking for seconds!
The Story
This dish is what happens when Rome's carbonara meets France's ham-and-cream obsession—Italian purists would have your head for drowning pasta in 600ml of cream, but this bastardized beauty emerged in 1980s American-Italian restaurants where French-trained chefs couldn't resist turning every Roman classic into a dairy-heavy comfort blanket that somehow works brilliantly.
Regional Twist
In Bologna's Emilia-Romagna heartland, they ditch the regular ham for paper-thin prosciutto di Parma, double the Parmesan to proper Parmigiano-Reggiano, and finish with white truffle shavings that cost more than your mortgage.
📝 Ingredients
Shopping List
- 600 ml cream
- 2 egg yolks
- Fresh parsley, chopped
- 100 g ham
- 100 g parmesan
- 250 g pasta
- 0.5 red onion
Pantry Items
Amounts also listed in instructions below
- Cooking oil
- flour (to taste)
- garlic cloves (to taste)
- Salt and pepper
👨🍳 Instructions
- 1
Cook the pasta according to the package instructions.
- 2
In a pan, sauté the onion in a little oil until translucent.
- 3
Add the diced ham and lightly fry.
- 4
Add the garlic and sauté briefly – only for a short time so it doesn’t become bitter.
- 5
Sprinkle the flour over and sauté briefly.
- 6
Add 400 ml cream and let the sauce simmer for about 20 minutes until it thickens.
- 7
In a separate bowl, mix 200 ml cream with Parmesan and egg yolks.
- 8
Reduce the heat to low. Once the sauce is gently simmering (not boiling!), stir in the cream-Parmesan mixture.
- 9
Season with salt and pepper, add the chopped parsley, and stir.
- 10
Add the cooked pasta to the sauce and let it just combine over low heat (do not continue simmering).
- 11
Serve hot and enjoy!
💡 Pro Tips
- ✓Temper the egg yolk mixture by slowly adding 2-3 tablespoons of hot cream sauce while whisking constantly, then gradually incorporate back into the pan to prevent curdling at temperatures above 160°F.technique160°F threshold
- ✓Toast the flour for 60-90 seconds after sprinkling to cook out the raw flour taste and create a proper roux base that will thicken without lumps.timing60-90 seconds
- ✓Reserve 1 cup of starchy pasta water before draining because the dissolved starches act as a natural emulsifier to bind the cream sauce to the pasta.technique1 cup pasta water
- ✓Grate Parmesan at room temperature and use within 30 minutes because pre-grated cheese contains anti-caking agents that prevent smooth melting and proper emulsification.ingredient30 minutes freshness window
- ✓Maintain sauce temperature between 140-150°F when adding the egg mixture because this range allows proteins to thicken without scrambling while preserving the cream's smooth texture.timing140-150°F