Posts tagged ‘ham’

November 23, 2010

Ham and Cheese Soufflé

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January 1, 2009

Spinach & Zucchini Fettuccine

I found this when I started trying to improve the healthy quality of our meals.  This has the pasta that I so love and despite all of the veggies, you would never think you were eating health food.  I am not a fan of the whole wheat pasta, but with flavour of the pesto and spinach, you don’t taste the blandness of the wheat pasta.  And this dish can easily be switched to a meatless dish, but I am not at all against meat, I love meat, so bring it!


16 ounces spinach and or whole wheat fettuccine

4 Tablespoons extra virgin olive oil

8 ounces prosciutto or smoked ham, deli thickness

1 pound fresh spinach leaves

1 bunch fresh Italian parsley

1 – 2 fresh zucchini

1 cup basil pesto


  • In a heavy stock pot, bring water to boil for fettuccine.
  • Slice meat to 1/4 inch strips and place into skillet over medium heat.
  • Add in olive oil and stir well.
  • Wash and mince parsley and add to meat mixture.
  • Wash and tear spinach leaves, add to skillet.
  • Wash zucchini and use a peeler to scrape lengthwise into strips.  Stop when you reach seedy center.  Add to skillet mixture.
  • Stir skillet items thoroughly and reduce to low to medium heat once spinach leaves begin to wilt.
  • Add pasta to water and cook until tender.  Drain.
  • Add pesto to pasta and stir thoroughly.
  • Add vegetable mixture to pasta and serve.


January 1, 2009

Spaghetti Alla Carbonara

This is a Sicilian recipe that has been a favourite in our family for years. When we were stationed in Sicily our neighbours gave us this recipe.   It is a light pasta dish in that it has no sauce. Goes well with a salad, bruschetta and white wine.


1 lb. spaghetti noodles, uncooked
1 lb. smoked ham or prosciutto, deli style thickness
1 lb. bacon with decent amount of fat
1 large yellow or sweet onion
2 eggs
1 cup fresh Parmesan, finely grated
2 garlic cloves
1 Tbsp. freshly ground black pepper
1 Tbsp. salt
2 Tbsp. extra virgin olive oil
1/2 cup white wine*

*If you wouldn’t pour it in a glass and drink it – don’t cook with it!

  • Slice bacon into 1/2 inch strips. Place bacon into a large skillet over medium heat and allow to cook. (I like to put the bacon in the freezer for about an hour prior to beginning this as it is easier to cut.)
  • While bacon is cooking, cube ham or prosciutto into 1/4 inch squares. Same with onion.
  • When the bacon fat has gotten somewhat transparent and there is a decent amount of drippings in the skillet, add the ham and onion. Turn often to prevent burning and clumping.
  • Using a large pasta pot, fill 3/4 of the way with water and place on high heat. Add olive oil and salt to water. Once boiling begins, lower to medium-high heat and add pasta.
  • When onions have become mostly transparent, add wine and pepper to skillet mixture. Finely chop garlic cloves and add to skillet mixture, continuing to turn often.
  • Using a small mixing bowl, crack both eggs and whip until well blended. Set aside.
  • Once spaghetti is ready, drain quickly and transfer to serving bowl. Quickly stir in egg mixture, followed by Parmesan. The heat from the noodles will cook the egg, which helps the cheese adhere to the noodles. Make certain to turn multiple times so that all noodles are coated.
  • Drain most of the liquid off of the skillet mixture and turn the skillet mixture into the noodles.
  • Serve.

**When dishing up, the meat falls to the bottom of the serving dish. My grandmother always asked to be served last for this reason. LoL
***I have also tried fresh baby peas into the mixture, boiled with the noodles. My husband dislikes this but my kids and I love it this way.