Country Ham Carbonara

Carbonara might seem like a fancy dish with equally fancy origins, but did you know that it was invented by Italian coal miners? Modern carbonara offerings have come to include lots of different ingredients, but a traditional carbonara featured little more than pasta, meat, and egg. Chef Jeremy has a great quick and easy recipe for a classic carbonara with a Kentucky twist.



Small handful of angel hair pasta (about 4 oz or 2 servings)
1 tsp olive oil
½ cup country ham - chopped
1 tsp black pepper
1 Tbsp butter
½ cup pasta water
1 egg
½ cup chopped scallions or ramps
½ cup Romano cheese



Bring a pot of salted water to a boil. Add angel hair pasta and cook to al dente (about 5 minutes). In the meantime, heat a skillet over medium-high heat. Add olive oil, country ham, and black pepper and cook for 2-3 minutes or just until ham is lightly browned. Move the ham to one side of the pan, add butter and stir to release brown bits from the bottom of the pan. Reduce heat once butter melts and becomes foamy. In a bowl, beat 1 egg, stir in chopped scallions, and set aside. Drain the pasta over a strainer into a bowl, reserving the pasta water. Add ½ cup of pasta water to the pan. Add pasta and stir to combine. Pour beaten egg and scallion mixture over the pasta. Remove from the heat and stir till egg is cooked and creamy. Add more pasta water if needed. Add Romano cheese and stir to combine and melt cheese. Add salt and pepper to taste.