Serves 3 to 4


  • 1/2 pound small shell pasta
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 3. 5 ounces Virginia ham (about 4 slices), cut into 3/4-inch squares
  • 3 Tbsp. olive oil
  • 5 ounces frozen peas
  • 2 eggs, lightly beaten
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving (optional)


    Bring a large pot of salted water to a boil and add pasta.

    While the pasta cooks, heat olive oil in a large skillet over medium heat. Saute onion for 5 minutes. Add garlic and cook for 30 seconds, then add ham and cook for 2 minutes.

    When pasta is al dente, scoop it out of the water with a spider, or long-handled colander, and directly into the skillet, reserving the pasta-cooking water in the pot (alternatively, drain the pasta, reserving at least 2 cups of the cooking water and transfer the pasta to the skillet). Season the pasta, onion, garlic and ham with salt and pepper, then stir in the peas. Add 1/2 cup pasta cooking water to the pasta. Slowly pour the beaten eggs into the pasta, stirring well to create a sauce (add more cooking water if it needs loosening up). Serve with grated Parmesan, if desired.

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