Use leftover ham to make this carbonara with peas faster and easier.
And you dont have to be a skilled Italian grandmother to do it!
Whisk together cheeses, egg yolks, and pepper in a medium bowl until combined; set aside.
Credit:Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
Drain pasta in a colander over a bowl, reserving 1 cup of the cooking water.
Return drained pasta to pot, and let cool 3 minutes.
While pasta cooks, heat oil in a large nonstick skillet over medium-high.
Add ham; cook, stirring every 2 minutes, until browned, about 6 minutes.
Ladle 1/3 cup of the reserved cooking water into egg mixture; whisk until blended.
Whisk in another 1/3 cup cooking water to loosen the egg mixture.
Quickly and gently toss egg mixture into cooked pasta so eggs dont scramble.
Continue tossing gently until cheeses are melted and a creamy sauce forms and coats pasta, about 1 minute.
Add chopped fresh herbs and ham mixture; toss gently to combine.
Divide pasta mixture among 4 plates.
Garnish with additional herb leaves and grated cheese.