Pasta Carbonara with Ham and Sweet Peas

Directions

1. Cook pasta in large pot containing 6 quarts boiling salted water according to package directions, adding peas during last 3 minutes of cooking.

2. Before draining pasta, reserve 1/2 cup pasta water. Drain pasta and set aside.

3. Beat eggs in large bowl; slowly drizzle in hot pasta water while whisking. Add 1/4 cup cheese and whisk to blend.

4. Meanwhile, melt butter in large skillet over medium-high heat. Add onion and ham; cook until onion is soft, about 3 minutes.

5. Add drained pasta and peas to skillet; pour in egg mixture, stirring to coat.

6. Cook and stir over low heat to avoid scrambling eggs, until sauce thickens slightly.

7. Serve topped with remaining Parmesan cheese.