Creamy, cheesy, pasta sauce with ham, onions and garlic


  • 1 x 500g packet spaghetti (or fettuccine or linguine)

  • olive oil

  • 1 large Spanish (red) onion, finely diced

  • 3 cloves garlic, finely diced

  • 2 cups approx thick cut, cubed leg ham (or bacon or speck)

  • 300ml pure whipping cream

  • 3 whole free range organic eggs, lightly beaten

  • 1 cup parmesan

  • freshly ground black pepper

  • 2 Tblsp chopped spring onions (green onions)

  • shaved or grated parmesan to serve


  • 1.

    Bring a large stockpot of cold water + 1 tsp salt to the boil.

  • 2.

    When rapid boil is achieved, add spaghetti (or other pasta) and cook until al dente.

  • 3.

    Mix cream, beaten eggs and parmesan in a bowl.

  • 4.

    Heat a heavy based casserole dish, add oil and saute onion and garlic until transparent.

  • 5.

    Add cubed ham (we prefer 1cm x 1cm dice) and heat through, stirring occasionally, for approx 2-3 minutes. Remove from heat, keep warm.

  • 6.

    When pasta is cooked, drain (DO NOT RINSE!) and toss into casserole with ham and onion mixture. Toss through to combine.

  • 7.

    Place casserole dish onto low heat and pour the egg/cream/parmesan into the pasta/ham and using a wooden spoon, gently fold through to coat each length of pasta. Continue folding until sauce thickens/cooks. Be careful not to overheat or the eggs will scramble!

  • 8.

    Prior to serving, stir through spring onions & pepper to taste.

  • 9.

    Serve topped with additional shaved or grated parmesan.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1130kj
  • Fat Total 53g
  • Saturated Fat 25g
  • Protein 51g
  • Carbohydrate 109g
  • Sugar 8g
  • Sodium 1649mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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It's essential to cook the pasta in salted boiling water, but refrain from adding any additional salt as the ham, bacon or speck is salty enough. Once the dish is ready to serve, taste and adjust seasoning to suit your palate.

Optional extras: My son has been a huge fan of Carbonara since he was about 6. Over the years he has experimented (with us as guinea pigs) various adaptations of his favourite meal: omit ham and substitute 2 cups pan fried chicken breast, add to either ham or chicken carbonara: 200g semi dried tomatoes, cubed raw avocado

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Posted by Philippa WightmanReport
that's actually the Parmesan Sharon.
Posted by jackicamReport
Rob loves a good Carbonara - the onion addition is something he's going to love!
Posted by Philippa WightmanReport
hope it passes the Rob Test! Son gave it a big thumbs up today (albeit as left overs) but he IS
Posted by Huda Abu HamdiaReport
I should try this some day :-)
Thanks dear for [osting ;-)
Posted by Philippa WightmanReport
You are most welcome Huda, hope you do try it and more importantly, like it! It's a nice quick meal which packs a great flavour.