Ham and pea carbonara

Ham and pea carbonara

Ham and peas are the perfect ingredients for this leftover pasta dish.

Prep time: 2 minutes

Cook time: 20 minutes

Servings: 4 people


  • 325g spaghetti
  • 40g parmesan, grated, plus extra shavings to serve
  • 175g half-fat crème fraîche
  • 120g pulled ham hock or thickly sliced ham, shredded
  • A pinch of chilli flakes
  • 8 spring onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil
  • 275g frozen peas
  • 1 lemon, zested and juiced


Bring a large pan of salted water to the boil. Cook the spaghetti following the packet instructions.

Meanwhile, put the peas in a sieve and pour over some freshly-boiled water from the kettle to defrost. 

Heat the oil in a pan over a low-medium heat. Add the garlic, spring onion and chilli flakes (if using). Cook for 1 minute, then stir through the peas and ham.

Continue cooking for a further 3 minutes.

Meanwhile, in a small bowl, combine the crème fraîche, Parmesan, lemon juice and most of the zest.

Drain the pasta and return to the pan, of the heat. Add the crème fraîche mixture and the pea and ham mixture; toss to combine.

Transfer to a warm serving dish and scatter over the extra Parmesan and remaining lemon zest. Season with freshly cracked black pepper. Serve.