I entered a recipe contest about a month ago and was tasked to develop three recipes using Clifty Farm Country Ham products. I had to come up with an appetizer, breakfast and an entree. Breakfast was a no-brainer, as most of us associate country ham with breakfast. I created these amazing Eggs Benedict with Candied Country Ham. It is not your traditional Eggs Benedict for sure, but out of this world. The appetizer was a bit more challenging, but I just knew I could somehow combine my love of clams with this superb country ham. I did just that. Check out my Clams with Crispy Country Ham and Maple Apple Foam. For an entree, I created this recipe for Pasta Carbonara with Country Ham and Quail Eggs.
The most difficult part of this challenge for me was to create an entree using country ham. I did not want to go the easy route and prepare Shrimp and Grits, or a Potato Casserole. So, I thought of my Pasta Carbonara. Country Ham, Eggs, and Pasta. How could I go wrong? I am happy to report, It turned out fabulous. Even better than I expected. I cut the country ham into thin strips. Made them nice and crispy. Combined it with a silky, cream egg mixture and topped all of it off with a few over easy quail eggs! Aside from the incredible flavor, you can prepare this dish in about 25 minutes from prep to plate!
Start boiling a pot of water for the pasta. In a deep saucepan, add the country ham strips and a tablespoon of the olive oil. Render until crispy. Drop your pasta once the water boils…do NOT forget to salt your pasta water! Always remember to stir your pasta immediately after you drop in the pot so that it does not stick together.
While the country ham is rendering, in a bowl whisk together the eggs, heavy whipping cream and Parmesan cheese. Season with black pepper. No need to add additional salt. The country ham and pasta water will add just the perfect amount of saltiness to the finished dish.
Remove country ham from pan. Drain on paper towels and reserve. In the same pan, add in the remaining tablespoon of the olive oil, the shallots, garlic and crushed red pepper flakes. Soften for about two minutes without browning the garlic/shallots.
Add in the wine…scrape up any bits at the bottom of the pan…allow the wine to reduce to about half.
Turn the heat way down to low. Add the pasta. If you time it right, you can take the pasta directly from the pot and place into the pan. If not, drain and remember to reserve at least one-half of a cup of the pasta water. Toss to coat the pasta with the sauce. Add in the reserved pasta water and toss again.
Turn off the heat. Slowly, add in the egg mixture and toss quickly with tongs. This is the part that scared me, but I thought if I could mix the eggs with the cream and cheese, I just may not scramble the eggs…I did NOT! YEAH! Add in the the fresh parsley and about three-fourths of the crispy country ham pieces.
Toss the pasta to incorporate. Fry up a few quail eggs if you so desire. I used this cute mini cast iron pan from Lodge. Click here to grab a set. Add a pat of butter to the cast iron pan. Heat up. Crack two quail eggs and place on top of finished pasta when the white has set up. This only takes like a minute or so!
Garnish the Pasta Carbonara with Country Ham and Quail Eggs with the remaining crispy country ham and a touch of fresh parsley. You just created one of the best pasta dishes ever! So silky and rich. The country ham added the right amount of flavor a saltiness! ENJOY!!!
LET’S GET SOCIAL!
I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!
[…] Serve the Pasta Carbonara, immediately. To serve, place pasta in bowls and top with a few pieces of bacon and a touch of fresh parsley. You can also top with additional Parmesan cheese. ENJOY! I also did a take on this recipe using country ham and won the grand prize. The contest was sponsored by Clifty Farm and I made this Pasta Carbonara with Country Ham and Quail Eggs. […]
[…] I won the grand prize, not only for this recipe for my Clams with Crispy Country Ham, but also for Pasta Carbonara with Country Ham and Quail Eggs and my Eggs Benedict with Candied Country […]
[…] UPDATE: I won the Grand Prize for this recipe for Eggs Benedict with Candied Country Ham, along with my recipes for Clams with Crispy Country Ham and Maple Apple Foam and Pasta Carbonara with Country Ham and Quail Eggs. […]
Comments are closed for this article!