Anytime you have leftover ham, we recommend putting this carbonara on the dinner menu. It's so good, you'll likely put it on the menu even if you don't have leftovers on hand.

Ingredient :

• 3 oz. Parmigiano-Reggiano cheese, grated (about 3/4 cup), plus more for garnish

• 3 oz. pecorino Romano cheese, grated (about 3/4 cup)

• 7 large egg yolks

• 1/2 tsp. black pepper

• 1 (16-oz.) pkg. spaghetti

• 2 Tbsp. olive oil

• 8 oz. leftover Honey-Glazed Ham, diced (about 1 1/2 cups)

• 1 cup fresh or frozen sweet peas

• 1 medium shallot, thinly sliced (about 1/3 cup)

• 2 tsp. finely chopped garlic (from 2 cloves)

• 1/2 cup chopped fresh mixed tender herbs (such as basil, tarragon, and/or chives), plus leaves for garnish

Directions :

1. Bring a medium pot of salted water to a boil over high. Whisk together cheeses, egg yolks, and pepper in a medium bowl until combined; set aside.

2. Add pasta to boiling water; cook, stirring occasionally, until pasta is cooked according to package directions for al dente, 7 to 8 minutes. Drain pasta in a colander over a bowl, reserving 1 cup of the cooking water. Return drained pasta to pot, and let cool 3 minutes.

3. While pasta cooks, heat oil in a large nonstick skillet over medium-high. Add ham; cook, stirring every 2 minutes, until browned, about 6 minutes. Add peas, shallot, and garlic; cook, stirring occasionally, until peas are just tender, about 2 minutes. Remove from heat.

4. Ladle 1/3 cup of the reserved cooking water into egg mixture; whisk until blended. Whisk in another 1/3 cup cooking water to loosen the egg mixture. Quickly and gently toss egg mixture into cooked pasta so eggs don’t scramble. Continue tossing gently until cheeses are melted and a creamy sauce forms and coats pasta, about 1 minute. Add chopped fresh herbs and ham mixture; toss gently to combine.

5. Divide pasta mixture among 4 plates. Garnish with additional herb leaves and grated cheese.