12 oz pasta
2 cups frozen sweet peas
4 large eggs
1/2 cup parmesan cheese, grated and divided
1 tablespoon butter
1/4 cup onion, minced
1 (7 oz) Jones Dairy Farm Ham Steak, diced
Cook pasta in large pot containing 6 quarts boiling salted water according to package directions, adding peas during last 3 minutes of cooking.
Before draining pasta, reserve 1/2 pasta water. Drain pasta and set aside.
Beat eggs in large bowl; slowly drizzle in hot pasta water while whisking. Add 1/4 cup cheese and whisk to blend.
Meanwhile, melt butter in large skillet over medium-high heat. Add onion and ham; cook until onion is soft, about 3 minutes.
Add drained pasta and peas to skillet; pour in egg mixture, stirring to coat.
Cook and stir over low heat to avoid scrambling eggs, until sauce thickens slightly.
Serve topped with remaining Parmesan cheese.