I often post favorite whole grain recipes, but I’ve slacked off a bit lately in sharing our family’s favorite main dishes! This is a new favorite that is frugal and fast to make. I’ve added my own spin on it (it traditionally is made with prosciutto and Romano cheese; I’ve subbed ham and swiss) to make it perfect for using leftover Easter ham!
It’s a pretty kid-friendly dish too. I think both the girls had seconds the other night when I made it! This recipe serves 4-6, so we had the leftovers for lunch the next day.
It takes less than 30 minutes, start to plating, so it’s a great “Ack! What’s for dinner?!” meal.
- 1 lb. whole wheat thin spaghetti
- 2 Tbsp. olive oil
- 1 cup cooked ham, chopped
- 6 cloves garlic, minced
- ½ tsp. crushed red pepper flakes (more or less to taste)
- ½ cup dry white wine (or chicken broth)
- 3 egg yolks
- ½ cup reserved pasta water
- ½ cup finely grated Swiss cheese
- Start boiling water in a saucepan for the pasta and continue with next steps below.
- In a pan, heat olive oil over medium heat and lightly brown the ham in it. Add the garlic and crushed red pepper flakes and cook just until garlic is fragrant (30-60 seconds). Add white wine and scrape bottom of pan while cooking.
- Add pasta to boiling water. Drain when cooked al dente, reserving ½ cup pasta water.
- In a bowl, whisk together 3 egg yolks and ½ cup pasta water.
- Add drained pasta to the pan with the ham, oil, and wine. Pour egg mixture over and add finely grated Swiss cheese. Toss well to coat. Remove from heat.
- Serve with chopped fresh parsley and an additional sprinkle of cheese, if desired!
- Enjoy!
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This looks really good! I have some ham, both cooked and uncooked, on hand, so I may try this soon. Thanks for sharing it.
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