Easy Leftover Ham Carbonara

We’ve all been there – staring at a big chunk of leftover holiday ham in the fridge, wondering what to do with it besides the usual sandwiches. After back-to-back days of reheated ham and sides, you’re ready for something completely different, but you don’t want that perfectly good meat to go to waste.

That’s where this leftover ham carbonara comes in: it’s a clever twist on the classic Italian pasta dish, comes together in about 20 minutes, and uses ingredients you probably already have in your kitchen. Plus, it’s a great way to make those holiday leftovers feel like a brand new meal.

What Kind of Ham Should I Use?

Any leftover holiday ham will work perfectly in this carbonara, whether it’s honey-glazed, smoked, or plain baked ham. The key is to make sure your ham pieces are cut into small, bite-sized cubes about 1/4 inch in size so they distribute evenly throughout the pasta. If you don’t have leftover ham, you can also use store-bought ham steak or even thick-cut deli ham – just avoid using thinly sliced sandwich meat as it won’t give you the right texture. The saltiness of the ham will help season the dish, so keep that in mind when adding any extra salt to your pasta water or sauce.

Options for Substitutions

This easy pasta dish is pretty adaptable – here are some handy swaps you can try:

• Leftover ham: No leftover ham? You can use bacon, pancetta, or even Canadian bacon instead. If using raw bacon or pancetta, cook it until crispy before proceeding with the recipe.
• White wine: Skip the wine if you prefer – just substitute with chicken broth or add an extra splash of pasta water and a teaspoon of lemon juice for some acidity.
• Parmesan cheese: While Parmesan is traditional for carbonara, you can use Pecorino Romano or a mix of both. In a pinch, aged Asiago can work too, though the flavor will be slightly different.
• Frozen peas: Not a fan of peas? Leave them out or swap them with asparagus pieces, broccoli florets, or frozen mixed vegetables.
• Spaghetti: Any long pasta works here – try linguine, fettuccine, or bucatini. Even shorter pasta like penne or rigatoni can work, though the traditional texture will be different.
• Eggs: The eggs are essential for true carbonara – there’s really no good substitute if you want to keep it authentic. They create the signature creamy sauce.

Watch Out for These Mistakes While Cooking

The biggest challenge when making carbonara is ending up with scrambled eggs instead of a silky sauce – to prevent this, always remove the pan from heat before adding the egg mixture and keep stirring quickly to create a smooth coating. Another common mistake is not saving enough pasta water before draining; this starchy liquid is essential for achieving the right sauce consistency, so set aside at least 2 cups before draining your pasta. The timing of adding frozen peas can make or break your dish – toss them in during the last minute of cooking the pasta, as overcooking will turn them mushy and dull. For the best results, warm your serving bowl before plating and have all ingredients ready to go before starting, since carbonara waits for no one and needs to be served immediately while hot and creamy.

What to Serve With Ham Carbonara?

This rich and creamy pasta dish calls for some lighter sides to balance out the meal. A simple arugula salad with lemon dressing works perfectly – the peppery greens and bright citrus help cut through the richness of the carbonara sauce. I like to serve some crusty Italian bread on the side too, though you definitely won’t need it for soaking up sauce since carbonara tends to cling nicely to the pasta. For a veggie option beyond the peas already in the dish, roasted asparagus or sautéed broccolini make great partners, especially since they can be cooked while the pasta is boiling.

Storage Instructions

Keep Fresh: Put your leftover carbonara in an airtight container and pop it in the fridge – it’ll stay good for up to 3 days. Just keep in mind that the sauce might thicken up a bit as it sits, but don’t worry, we can fix that when reheating!

Make Ahead: While carbonara is best enjoyed fresh, you can prep some components ahead of time. Dice your ham and chop the onions the day before, storing them separately in the fridge. This makes dinner assembly super quick when you’re ready to cook.

Warm Up: To bring your carbonara back to life, warm it gently in a pan over medium-low heat. Add a splash of water or milk while stirring to get that creamy consistency back. The microwave works too – just heat in 30-second intervals, stirring between each, and add a tiny bit of liquid if needed.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 85-95 g
• Fat: 100-110 g
• Carbohydrates: 180-200 g

Ingredients

• 2 tablespoons olive oil
• 2 cups ham, diced
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/3 cup white wine
• 1 whole egg
• 3 egg yolks
• 1 cup parmesan cheese, grated
• 10 oz bag of frozen peas
• 1 pound package of pasta (preferably spaghetti)
• 2 cups pasta water, saved

Step 1: Sauté the Ham and Aromatics

Begin by heating olive oil in a large skillet over medium heat.

Add the ham, onion, and garlic to the skillet and sauté until the onion becomes soft and translucent.

Pour in the white wine and cook, stirring frequently, until almost all the liquid has evaporated.

Transfer the ham mixture to a large bowl and set aside.

Step 2: Prepare the Egg and Cheese Mixture

In a small bowl, whisk the egg yolks and whole egg together until well combined.

Gradually add Parmesan cheese and mix well.

Allow the mixture to rest and thicken slightly while you prepare the rest of the dish.

Step 3: Cook the Peas

Cook the peas according to package instructions or until tender.

Once cooked, add the peas to the bowl containing the ham and onion mixture.

Step 4: Cook the Pasta

Prepare your pasta according to the package directions until it reaches an al dente texture.

Drain the pasta, making sure to reserve about 2 cups of the cooking liquid.

This liquid will be used to adjust the consistency of the sauce later.

Step 5: Combine and Mix Quickly

Immediately toss the hot pasta with the ham, peas, and egg mixture.

Work quickly to ensure that the heat from the pasta cooks the egg mixture and helps it coat the pasta strands evenly.

Step 6: Adjust Sauce Consistency and Serve

Start by adding 1/4 cup of the reserved pasta cooking liquid to the pasta mixture, mixing well.

Continue adding the liquid in 1/4 cup increments until you achieve the desired sauce consistency.

You may not need to use all 2 cups of liquid.

Serve the pasta immediately while it’s hot and creamy.

Enjoy your meal!