Carroll’s Smokey BBQ Carbonara

In a bowl, whisk together the egg yolks, double cream, and grated Parmesan. Season with a pinch of salt and a generous amount of black pepper. Set aside.​

Melt the butter in a large frying pan over medium heat. Add the shredded BBQ ham and cook until it becomes crisp and slightly browned. Add the crushed garlic and sauté for about 30 seconds until fragrant. Remove the pan from heat and set aside.

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1 tablespoon of the pasta cooking water, then drain the spaghetti.

Return the drained spaghetti to the pot (off the heat). Drizzle with the olive oil and toss to coat. Add the cooked ham and garlic mixture along with the reserved pasta water. Quickly pour in the egg and cream mixture, stirring continuously to ensure the eggs don't scramble. The residual heat from the pasta will gently cook the eggs, creating a creamy sauce that coats the spaghetti.

Divide the carbonara among serving plates. Top with extra grated Parmesan and a sprinkle of freshly ground black pepper. Serve immediately.