Southern Carbonara
Recipe GLPRf0ebc2e274427c
A creative fusion of classic Italian carbonara and Southern comfort food, this dish combines crispy country ham with tender collard greens and silky egg-based pasta sauce. Spaghetti is tossed with a rich mixture of Parmesan, eggs, and savory greens, then finished with more ham and cheese for an unforgettable main course that bridges two culinary traditions.
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Ingredients
12 ounces uncooked spaghetti
1 1/2 tablespoons olive oil, divided
1/2 cup thinly sliced country ham (or prosciutto)
1 small Vidalia onion, diced
3 cups packed thinly sliced collard greens
2 garlic cloves, minced
3 large eggs, lightly beaten
1 cup shredded Parmesan cheese
1/2 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
Additional shredded Parmesan cheese for serving
Directions
Fill a large pot with water and bring to a boil over high heat. Add about 1 tablespoon of salt to the boiling water.
While the water is heating, warm 1/2 tablespoon of olive oil in a nonstick skillet over medium heat.
Add the sliced country ham to the skillet and cook, stirring occasionally, until the edges are crispy and the ham begins to brown, about 3 to 4 minutes.
Transfer the cooked ham to a paper towel-lined plate to drain and cool.
Add the remaining 1 tablespoon of olive oil to the same skillet and sauté the diced onion over medium heat for 3 minutes, stirring occasionally, until softened and translucent.
Stir in the collard greens and minced garlic, and continue cooking for 2 to 3 minutes until the greens are tender and warmed through. Reduce heat to low and keep the mixture warm on the stovetop.
In a large mixing bowl, whisk together the beaten eggs, shredded Parmesan cheese, salt, black pepper, and red pepper flakes until well combined.
Add the spaghetti to the boiling salted water and cook according to package directions. Before draining, reserve 1/2 cup of the pasta cooking water.
Immediately after draining the pasta, transfer the hot spaghetti directly into the bowl with the egg mixture and use tongs to toss continuously for 1 to 2 minutes, allowing the residual heat to gently cook the eggs and create a creamy sauce that reaches 160F. Be sure to coat all the pasta evenly with the egg mixture.
Pour the pasta and egg mixture into the skillet with the warm collard greens.
Remove the skillet from heat and gently toss all ingredients together until well combined.
If the pasta appears too dry, add some of the reserved pasta cooking water, a little at a time, and stir to achieve a silky consistency.
Divide the carbonara among serving plates and top each portion with the crispy country ham and additional shredded Parmesan cheese before serving.
