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Pasta al Uovo e Prosciutto Cotto

Serves: 6 + leftovers

I love eggs and pasta and typical carbonara is the best. But I decided to blend tomato sauce, ham and eggs to kick this one up a notch. Served with Multigrain Baguettes to clean our plate and a Side Salad, this is a full meal.

It can easily be made a vegetarian meal if you omit the ham.


900 grams dried pasta

¼ cup olive oil

1 tbsp butter

1 shallot finely chopped

1 cup chopped ham

1 tsp minced garlic

1 small can tomato paste

1 tsp salt

1 tsp paprika

1 tsp dried parsley

1 tsp dried basil

6 eggs

¼ cup grated parmesan + for serving on pasta


  1. Cook pasta per directions

  2. In a large skillet heat oil and melt butter on high heat

  3. Add shallots and ham and sauté until shallots are translucent (about 3 minutes)

  4. Stir in garlic and sauté for a minute then stir in tomato paste and sauté for two minutes

  5. Add salt, paprika, parsley and basil and sauté for a minute to let the spices flavour the sauce

  6. Crack eggs in a bowl and pour into sauce. Using a wooden spoon stir everything delicately until eggs are fully cooked

  7. Scoop in cooked pasta and parmesan cheese and delicately mix everything together

Serve immediately by plating and sprinkling with parmesan cheese


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