Creamy Shells With Ham and Peas Creamy Shells With Ham and Peas

Food styling by David Grenier | Prop styling by Aurelie Bryce Image by: Jeff Coulson

If you're a fan of creamy pasta, this twist on spaghetti carbonara will not disappoint. Using raw eggs might seem strange, but cooking the mixture just slightly on the stove top right before serving thickens and cooks the eggs into a lovely, creamy sauce (with no lumps). Top with extra Parmesan cheese, if desired.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In large skillet, heat oil over medium heat; cook garlic and onion, stirring, until onion is softened, about 5 minutes. Add ham and peas; cook, stirring, until heated through, about 3 minutes.

Meanwhile, whisk together eggs, Parmesan cheese, cream and pepper. Set aside.

Meanwhile, in large pot of boiling lightly salted water, cook pasta according to package directions until al dente; drain.

Remove skillet from heat; immediately stir in pasta and egg mixture until well combined. Return to low heat; cook, stirring constantly, until sauce is slightly thickened and creamy, about 2 minutes. Sprinkle with green onion.

Nutritional facts PER SERVING: about

  • Fibre 4 g
  • Sodium 931 mg
  • Sugars 4 g
  • Protein 31 g
  • Calories 581.0
  • Total fat 18 g
  • Potassium 362 mg
  • Cholesterol 227 mg
  • Saturated fat 7 g
  • Total carbohydrate 72 g


  • Iron 31.0
  • Folate 110.0
  • Calcium 11.0
  • Vitamin A 22.0
  • Vitamin C 8.0
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Lunch & Dinner

Creamy Shells With Ham and Peas