You Can't Go Wrong with Cream

I started eating pasta in earnest when I went to college. Pasta is the perfect food for a college student. It was cheap (and so was I). It required no skill whatsoever to boil some water and crack open a jar of Prego. Or throw some frozen peas into my Kraft macaroni and cheese.

Well, I like to think I’ve evolved. I don’t see pasta as just cheap, easy eats anymore. I don’t buy the cheapest pasta. I make my own sauces as well. My favorite pasta dish is spaghetti alla carbonara. When I first saw a recipe for it, I was curious, yet skeptical. Eggs + hot pasta = creamy goodness???

Apparently, there is a big debate about whether a proper carbonara has cream or not (my choice of ham and asparagus may cause another debate). I’ve tried with and without, and you can get a creamy pasta either way. The difference I’ve seen is more creamy-ness when there’s actual cream involved. What a surprise. Here’s the version I made the other day:

• 6-8oz ham (such as Cooks Ham Steak), sliced into thin strips
• 1 clove garlic, crushed (optional)
• 1 ½ cups asparagus, sliced on the diagonal
• 2 eggs, at room temp if possible
• 1/3 cup heavy cream
• 2 oz grated Parmesan or Pecorino cheese
• 1 pound spaghetti
• Salt and pepper to taste

If you don’t have asparagus on hand, use frozen peas. Use a quality pasta, such as De Cecco, and add salt to the water! I’m talking like at least 2 tbs worth. You could warm the cream in the microwave to take the chill off, probably 10 seconds.

Start by combining the eggs, cream and cheese in a bowl and whisk well. Set aside.

In a frying pan, add about 1 tbs olive oil and sauté the ham over medium-high heat. It will probably be wet and release a lot of juice. Cook until the juice is evaporated, about 6 or 7 minutes. It should be slightly brown. Add the asparagus and garlic. Sauté for about 4 or 5 minutes. There shouldn’t be any liquid when you turn off the heat.

When the pasta is done, drain it and return it to the pot. Slowly pour the egg mixture over the hot pasta, tossing vigorously to keep the eggs from scrambling. Add the ham and asparagus, season with salt and fresh ground black pepper, toss well and you’re done! Don’t wait-this needs to be served pronto.