Sometimes a little bit of leftovers will spark an amazing new meal. Such was the case with this dinner – Fettuccine Carbonaro with Ham. Nothing overly special about the meal in and of itself until you make the fettuccine. Homemade pasta always elevates the simplest of dishes and makes them extra. Making fettuccine at home is simpler than making spaghetti – especially if you are not fussy about cutting the noodles.

If you don’t have a pasta cutter you can do it with a knife! I am a little bit spoiled as we all know and I have the (affiliate link) KitchenAid Pasta Maker Attachment for my stand mixer. I am revisiting this recipe and dreaming of the time I will be able to cook like this in my new house. Spring will soon be upon us and the contractor will start work in my kitchen!

It’s a simple, yet very delicious dish. The challenge is in making sure the egg yolks don’t scramble. As long as things don’t get too hot and you temper them all will be well.

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Fettuccine Carbonaro with Ham

Serves 3 – 4

For the Pasta
7 oz flour – 5 oz semolina, 2 oz all purpose
3 eggs
1 tsp olive oil
1 tsp salt

For the Sauce:
1 cup whole milk
1 cup grated Parmesan cheese plus extra for garnish
2 egg yolks
1 cup diced ham
salt and pepper
retained pasta water if needed

Make the pasta:
mix the two flours together and pour them out on the counter.
make a well in the center – add the eggs, olive oil and salt. Mix well.
Gradually bring the flour into the egg mixture until it is all combined
Knead for about 10 minutes
Flatten into a disc, wrap in wax paper or plastic and chill in the refrigerator for about an hour.
Remove and cut the disc into quarters.

Run each quarter through your pasta machine as directed. I have an attachment for my KitchenAid and I run it through until I get to level 4 then I bring out the fettuccine cutter.

You can also roll the dough out to your preferred thickness and cut the noodles with a knife.

Generously dust the cut pasta with flour and let sit until ready to cook.

*When ready to make the meal be sure you have everything at hand as it comes together quickly.

Start the water to cook the pasta.
When you cook the pasta reserve a cup of the pasta water in case you need it for the sauce.

Add the milk and the ham to a large saute pan and heat over medium heat until the edges just start to bubble.
Lower the heat.
When the pasta water comes to a boil add the fettuccine and cook for about three minutes.
While the pasta is cooking temper the egg yolks with some of the milk and then mix them into them in with a whisk.
Stir until the milk starts to thicken
Add the cheese.
When the pasta is done add it to the pan
If the sauce is too thick use some of the pasta water to thin it out.
Grate some extra cheese over each serving

How Was the Fettuccine Carbonaro with Ham?

It was really good. The fresh pasta, the rich sauce, the salty ham. It all came together for an amazing meal. Sometimes simple truly is the best. It was just as good the next day when we ate the leftovers. This is also the type of meal that can be adapted to whatever protein you might have on hand. It would be delicious with shrimp or scallops. I can also eat it with just the noodles.

This simple sauce is rich and flavorful and absolutely heavenly on homemade pasta. All you need is a side salad and you are good to go. Although one of my other favorite pasta dishes is just as rustic – pasta with cabbage, caramelized onions and bacon. Mmmmm.