Split Pea Soup with Ham



  • 2 Tbs. olive oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 smoked ham hock, about 1 1/2 lb.
  • 1 lb. green split peas, picked over and rinsed
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 6 cups chicken broth
  • 1 tsp. dried thyme
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/2 cup chopped fresh flat-leaf parsley


Cook the soup
In a fry pan over medium heat, warm the olive oil. Add the onion and garlic and sauté until softened, 4 to 5 minutes. Put the ham hock in the center of a slow cooker and spread the split peas around the ham. Add the onion mixture, the carrots, celery, broth, thyme, salt and pepper. Cover and cook according to the manufacturer’s instructions until the peas are very tender, 4 to 5 hours on high or 8 to 10 hours on low.

Finish the soup
Transfer the ham hock to a platter or cutting board and let cool until it can be handled, about 15 minutes. Using your fingers or a knife and fork, remove the meat from the bone, shredding or cutting the meat into bite-size pieces. Stir the meat back into the soup along with the parsley. Ladle the soup into warmed bowls and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).

Recipe Courtesy of Williams-Sonoma

Pasta Alla Carbonara


This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic. Pancetta makes a fine substitute.


  • 3 eggs, at room temperature
  • 1 1/2 cups finely grated pecorino romano cheese, plus more for serving
  • 2 Tbs. olive oil
  • 6 oz. diced guanciale or pancetta
  • Kosher salt, to taste
  • 1 lb. dried spaghetti
  • Freshly ground pepper, to taste



In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.

In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.

Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.

Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.

Recipe courtesy of the Williams-Sonoma Kitchen.

Get inspired with these other great pasta tools from Willimas-Sonoma.