Creamy Pasta with Ham, Peas and Poached Eggs
Serves
4
Prep Time
10 min
Cook Time
25 min
Print RecipeIngredients
- 2 tbsp (30 mL) margarine
- 1 cup (250 mL) ham, diced
- ½ cups (125 mL) cream
- 1 cup (250 mL) milk
- 8 oz (230 g) dried spaghetti, spaghettini or linguini noodles
- ¾ cup (175 mL) green peas, thawed
- 1 ½ cups (375 mL) grated cheddar
- ¼ tsp (1.25 mL) sea salt
- ¼ tsp (1.25 mL) black pepper
- ½ cup (125 mL) parmesan cheese, grated
- 1 tbsp (15 mL) sliced or dried chives
- 1 tbsp (15 mL) chopped or dried parsley
- 2 tsp (10 mL) lemon juice
- 6 cups (1.5 L) of water
- 2 tbsp (30 mL) white vinegar
- 4 eggs
Instructions
- Step 1
Heat margarine in a large pot over medium heat.
- Step 2
Add ham and sauté for 1-2 minutes.
- Step 3
Add cream, milk and dried pasta, ensuring the liquid is covering the noodles.
- Step 4
Place a lid on the pot, reduce heat to medium-low and simmer for 12-14 minutes, until noodles are cooked “al dente.”
- Step 5
Add peas, cheddar cheese, salt and pepper, and stir until cheese has melted.
- Step 6
Remove pot from heat and gently stir in ¼ cup parmesan cheese, herbs and lemon juice.
- Step 7
Transfer the cooked pasta to a platter and rinse out the pot.
- Step 8
Add 6 cups of hot water and bring to a boil. Add white vinegar and a big pinch of salt.
- Step 9
Crack all 4 eggs into a bowl, ensuring the yolks stay intact.
- Step 10
Use a slotted spoon to stir the water and carefully pour the eggs one at a time into the pot.
- Step 11
Poach for 3-4 minutes until the whites are set and the yolks are still runny. Use the slotted spoon to transfer the eggs to a paper towel lined tray.
- Step 12
Place poached eggs on top of the pasta. Finish with a sprinkle of salt, pepper and a ¼ cup remaining parmesan cheese, and enjoy!
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 671 |
| Fat | 35 g |
| Saturated Fat | 17 g |
| Trans Fat | 1 g |
| Carbohydrate | 52 g |
| Fibre | 3 g |
| Sugars | 6 g |
| Protein | 37 g |
| Sodium | 946 mg |
