Smoked Ham Pasta with Sun-Dried Tomatoes
A Norwegian-inspired pasta dish combining smoked ham, sun-dried tomatoes, and leek in a simple pan sauce finished with beaten egg and Parmesan. The smoked ham provides rich, savory depth while sun-dried tomatoes add concentrated sweetness and chewiness. Leek and garlic build aromatic foundation, and raw egg stirred into hot pasta creates a silky, creamy coating without cream. This is quick comfort food for weeknight dinners or casual entertaining. The egg-based sauce mimics carbonara technique but celebrates smoky-sweet rather than guanciale-pecorino. Perfect served with crisp greens and crusty bread to balance richness. The beauty lies in few ingredients and speed of execution, highlighting quality of each component rather than complex technique.
Ingredients
- 1 lb smoked ham, thinly slicedpancetta1:1porkcured
adds similar smokiness and fat
- 11 oz pasta penne
- 1 whole leek, rinsed and sliced into ringsonion1 mediumvegetableallium
milder sweetness; adds less textural interest
- 2 cloves garlic, minced
- 12 whole sun-dried tomatoes, halved or slicedcherry tomatoes200g halvedvegetablefresh
reduces intensity; use fresh for bright contrast
- 1 teaspoon oil for frying
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 whole eggs
- 1 tablespoon grated ParmesanPecorino Romano1 tablespoondairycheesedairy-free
saltier, sharper; mimics carbonara more closely
Full guide →
Instructions
- 1
Cook pasta according to package directions.
- 2
Rinse leek and cut into rings.
- 3
Cut sun-dried tomatoes and smoked ham into thin strips.
- 4
Fry leek, garlic, sun-dried tomatoes, and ham in oil until softened.
- 5
Add cooked pasta and toss well to combine.
- 6
Whisk egg, stir into pasta mixture, and allow egg to set slightly.
- 7
Sprinkle with grated Parmesan.
Tips
Use quality smoked ham with good fat content; lean varieties dry out. The fat renders during cooking and carries savory flavor throughout the dish.
Stir egg into pasta off heat or over very low heat to prevent scrambling. The residual heat gently sets it into a creamy coating.
Sun-dried tomatoes vary in moisture. Softer, oilier ones need less cooking; drier ones benefit from brief soaking in warm water before adding.
Good to Know
Refrigerate leftovers up to 2 days in airtight container. Do not freeze; egg-based sauce becomes grainy. Reheat gently with splash of water over low heat.
Prepare all ingredients (slice ham, cut tomatoes, mince garlic, slice leek) up to 4 hours ahead. Cook pasta just before serving.
Serve immediately with crisp green salad, crusty bread, and additional Parmesan on the side.
Common Mistakes
Add egg over high heat to avoid scrambling and creating curdled texture instead of creamy sauce.
Skip tossing after adding pasta to avoid uneven distribution and dry spots.
Use wet leek that hasn't been properly drained to avoid excess moisture diluting flavors.
Substitutions
Dairy-Free Swaps
saltier, sharper; mimics carbonara more closely
Full guide →General Alternatives
reduces intensity; use fresh for bright contrast
Full guide →FAQ
Can I make this with bacon instead of smoked ham?
Yes. Use 200 grams bacon, cut into pieces and rendered until crisp. Reduce added oil since bacon releases fat. The smokiness profile differs slightly but achieves similar richness and depth.
What if I don't have sun-dried tomatoes?
Use 200 grams fresh cherry tomatoes halved, adding them near the end so they don't break down completely. You'll lose concentrated sweetness but gain bright acidity. Alternatively, use canned diced tomatoes, drained well.
How long does this keep in the refrigerator?
Store leftovers up to 2 days covered. Egg-based sauce may become slightly watery as pasta continues absorbing liquid. Reheat gently with a splash of water; do not microwave or use high heat.