A delightful twist on the classic carbonara, this recipe combines ham, creamy sauce, and a hint of freshness for a satisfying meal.
Cook the pasta in a large pot of boiling salted water until al dente, then drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a skillet, melt the butter over medium heat and sauté the diced onion until translucent.
Stir frequently to prevent the onion from browning too much.
Add the ham to the skillet and cook until heated through.
Cut the ham into bite-sized pieces for even cooking and better distribution in the dish.
Pour in the chicken broth and let it simmer for a couple of minutes.
Simmering the broth enhances its flavor and helps it blend with the other ingredients.
Combine the drained pasta with the ham mixture in the skillet, tossing to coat evenly.
Use tongs to mix the pasta gently without breaking it.
Remove the skillet from heat, add the egg yolks, and toss quickly to create a creamy sauce.
Work quickly to prevent the eggs from scrambling; the residual heat will cook them gently.
Sprinkle with parsley and Parmesan cheese, tossing again to distribute evenly.
Add extra Parmesan on top for a richer flavor.
Serve immediately, garnished with additional parsley if desired, and enjoy your meal.
Serve with a side of garlic bread for a complete dining experience.
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