This creamy Ham Pasta is one of my favorite ways to use up leftover ham sitting in the fridge, especially when I need dinner on the table fast. Everything comes together in one skillet with peas, carrots, and a sharp, creamy Parmesan sauce. You'll have a tasty, balanced meal ready to enjoy within half an hour!
ham pasta at a Glance
- 🧄 Flavor & Texture: Rich, savory, and cheesy with a smooth, creamy Parmesan sauce, tender pasta, salty ham, peas, and carrots.
- 🛒 Main Ingredients: Ham or pancetta, pasta, Parmesan cheese, heavy cream, egg yolks, chicken broth, onion, peas, carrots, and garlic.
- ⏱️ Total Time: 30 minutes total
- 🍴 Servings: 6
- 🥗 Dietary Info: Contains dairy, eggs, and meat, and may contain gluten depending on the pasta used.
- 🍚 Best Served With: Serve immediately with a simple green salad, garlic bread, or roasted vegetables for a complete meal.
- 🧊 Make Ahead?: No, this creamy pasta is best made fresh and served immediately.
- ❤️ Why You Will Love It: It's a simple 30-minute dinner that turns everyday ingredients into a rich, creamy, cheesy pasta the whole family will want seconds of.
Summarize and Save This Content On
This is my go-to recipe after the holidays, when there's always a little extra ham hanging around, and I want something easy but still really satisfying.
I also buy a few ham steaks whenever I see them on sale, so this pasta gets made pretty often; and if you ever spot pancetta or Italian ham already chopped into bite-sized pieces, grab some and try it at least once-it's a great little twist.
Love easy pasta recipes? Try this Napoletana pasta next!
Jump to:
Why This Recipe Works
- The ham is already cooked: If you're looking for a meal that's going to get to the table fast, using cooked protein is the perfect ingredient.
- Pantry flexible: You can make simple adjustments to this recipe based on what you have on hand in your kitchen.
- Emulsified sauce clings to the pasta: The combination of the Parmesan cheese and egg yolks emulsifies into a thick, luscious sauce that clings to the pasta perfectly so you get it in every bite. Some other recipes that feature a rich emulsion include this spicy garlic wing sauce and hot honey dressing.
Ingredients
You'll find the key ingredients for this ham and cheese pasta recipe listed below, which consist of simple pantry items!
- Ham: My top choices for this are leftover ham, like from this Instant Pot spiral ham or a thick-cut ham steak. Deli-cut ham works in a pinch, but I enjoy the larger pieces.
- Parmesan: Skip pre-grated parmesan in this recipe. Freshly shredded cheese has better flavor and melts better!
- Egg yolks: These are key to emulsifying the sauce by binding the broth, cream, and cheese together so the sauce stays smooth and cohesive.
- Broth: I use chicken broth in this pasta recipe to balance the richness of the heavy cream.
- Peas and carrots: Drain the canned carrots well and leave the peas frozen. If you have a bag of frozen peas and carrots, that would work fine in a pinch.
- Pasta: Short pastas hold the sauce better than spaghetti or linguine. I went with rotini, but shells, penne, or even bowties are lovely options, too.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Ham swap: Try this recipe with pancetta, Italian pork bacon, or regular bacon instead of ham.
- Veggie swap: Trade the peas and carrots for broccoli, mushrooms, or even spinach.
- Gluten-free: Use a short gluten-free pasta to share this recipe with someone on a gluten-free diet.
How To Make Ham Pasta
Before you get started, cook your pasta according to the package directions, drain, and set it aside.
Step 1: Combine the sauce ingredients. Add all of the ingredients for the Parmesan emulsion sauce to a mixing bowl and whisk until well combined and creamy.
Step 2: Sauté the ham, onions, and garlic. Heat a skillet with oil and sauté the onions until they begin to soften. Then, add the ham and cook until warm and it starts to brown before you add the garlic.
Step 3: Gently cook the Parmesan sauce and veggies. After the garlic cooks with the onion and ham for about 30 seconds, gently whisk in the sauce. Once it's warm and smooth, add the peas and carrots and give them a few minutes to cook through.
Step 4: Toss with pasta and serve. Once all of those ingredients are ready, toss in the cooked pasta and enjoy with slices of this Cheesecake Factory brown bread recipe.
Expert Tips
- Whisk the yolk off the heat: You'll want the egg yolks completely combined with the other ingredients off the heat and then expose them to limited time on the heat (just until hot) to avoid scrambled eggs in your sauce.
- Reserve some pasta water: I like to set aside ½-1 cup of pasta water in case the Parmesan sauce is too thick for my liking. It helps to slightly thin it out without diluting the flavor.
- Add salt last: Since many elements of this ham pasta are salty, avoid adding salt until right before serving. Taste first!
- Storage directions: Store any leftovers in an airtight container and keep them in the fridge for up to 3 days.
- Reheat low and slow: If you're reheating leftovers, it must be done in a skillet over low heat or the sauce becomes clumpy and separated. Avoid using the microwave for this reason, too.
This cheesy ham and hash brown casserole is another one of my favorite dishes to make with leftover ham.
Serving Suggestions
- Bread: You can't go wrong with bread to sop up the extra sauce! I love a classic, crusty French bread, Pillsbury pizza dough breadsticks, or air fryer bread rolls.
- Cocktails: A Kentucky Mule cocktail would be a great drink to balance the richness of the pasta. It's one of my favorites to serve if I'm having company over for dinner!
- Dessert ideas: Finish the meal with a sweet treat of blueberry coffee cake muffins with freshly brewed coffee.
Ham Pasta Recipe FAQs
It's not recommended because the freezing and thawing process will make your sauce split, and that's not fixable.
The most common reason is that the egg yolks got too hot and started to scramble, creating tiny curds that make the sauce grainy instead of smooth. Keep the heat gentle and whisk continuously as the sauce comes together to help the yolks emulsify properly without overcooking.
Any thick-cut ham is best. You can use deli ham, but I don't recommend really thinly sliced ham to prevent it from becoming dry.
Yes, with some conditions. For the best texture, make the pasta, ham, and egg-yolk sauce ahead of time and store them separately, then gently reheat and bring everything together when you're ready to serve. You can also leave the peas and carrots out until then and stir them in when you combine everything, which helps keep the vegetables fresh and the sauce smooth.
More Delicious Pasta Recipes
Do you like pasta recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Creamy Parmesan Ham Pasta Video
Creamy Ham Pasta
Ingredients
- 2 cups ham or pancetta, diced
- ¼ cup chicken broth
- ½ cup heavy cream (35%)
- 2 large egg yolks beaten lightly
- 1 cup Parmesan cheese
- 1 small onion finely chopped
- 1 cup sweet peas
- 1 cup cooked carrots diced, I used canned, drained
- 2 cups your favorite pasta the amount of pasta is approximate
- oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon garlic minced
Instructions
- Prepare the pasta according to the package directions. Drain and set aside. In a medium bowl, whisk together the chicken broth, heavy cream, egg yolks, Parmesan cheese, salt, and pepper until well combined.
- Heat 1 to 2 tablespoons of oil in a large skillet over medium heat. Add the onion and sauté until translucent. Add the ham and cook for a few minutes, until heated through and lightly browned around the edges. Add garlic for the last 30 seconds of cooking.
- Pour the Parmesan mixture into the skillet. Cook over medium-low heat, stirring frequently, until the cheese is melted and the sauce is creamy. Add the peas and carrots and cook for a few more minutes, until heated through.
- Remove the skillet from the heat and stir in the cooked pasta until evenly coated. If the sauce is too thin, return the skillet to low heat and cook briefly, stirring frequently, until thickened. Garnish with parsley and serve immediately.
Video
Notes
- Keep the heat gentle and whisk continuously to prevent the egg yolks from scrambling, which can make the sauce grainy instead of smooth.
- Reserve ½ to 1 cup of pasta water to thin the Parmesan sauce if needed without diluting its flavor.
- Wait to add salt until just before serving since the ham, Parmesan, and other ingredients are already salty; taste first, then adjust as needed.
Leave a Reply