Pasta with Turkey Ham and Pea Sauce (Carbonara)

Ingredients

• 400 g whole wheat rigatoni
• Salt
• 100 g turkey ham
• 2 tbsp olive oil
• 1 Garlic clove
• 200 g fresh split peas
• 3 eggs
• 80 g Parmesan (32% fat in the rind)
• black pepper
• 2 sprigs parsley

Instructions

1. 1.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente.

2. 2.

   While the pasta cooks, slice turkey ham into thin strips and mince the garlic.

3. 3.

   Heat olive oil in a pot, add turkey ham and garlic, sauté over medium heat for 2–3 minutes. Add peas and cook another 2–3 minutes. Drain pasta, let it dry well, then transfer immediately to the pot.

4. 4.

   Whisk eggs, salt, and pepper together; stir in 40 g Parmesan.

5. 5.

   Remove the pan from heat, pour the egg mixture into it, and quickly mix with the hot pasta. Season generously with freshly ground black pepper and serve sprinkled with Parmesan.