minty carbonara with ham & peas

minty carbonara with ham & peas


  • 2/3 Dietz & Watson Pecorino Romano Cheese
  • 3 oz Dietz & Watson Applewood Smoked Ham
  • 8 oz bucatini (or spaghetti)
  • 2 eggs
  • 2 egg yolks
  • 1/3 cup mint leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon black pepper
  • ½ cup peas, frozen


  1. Bring a large pot of water to a rolling boil. Season the water with salt until it tastes like a well-seasoned soup. Cook the pasta following the package instructions.
  2. In a large bowl whisk together the Dietz & Watson Pecorino, eggs, and mint. Whisk until the eggs are homogenous and there are no unmixed pockets of white or yolk.
  3. In a medium skillet, over medium heat add the olive oil, Dietz & Watson Applewood Smoked Ham, and black pepper. Cook until the black pepper is fragrant, and the ham starts to crisp. About 3-5 minutes. Add the ham mixture to the eggs and mix to combine.
  4. When the pasta is one minute from being fully cooked, add the peas to the pasta.
  5. Remove ½ cup of pasta liquid and stream into the egg mixture while whisking continuously. Drain the pasta and peas and immediately add it to the egg mixture. Keep stirring vigorously until pasta is coated in the sauce. Transfer back into the pot you cooked the pasta in and continue to cook over low heat. Keep cooking until the sauce grips the pasta and there is none pooling at the bottom of the pot.
  6. Divide the pasta between two bowls, top with more grated pecorino and freshly cracked black pepper and serve immediately.

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