Pasta Carbonara is a creamy, cheesy pasta tossed with crisp prosciutto and bright English peas. It's a classic Italian recipe made with simple, quality ingredients!
Course Main Dish
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Kat Jeter & Melinda Caldwell
2tablespoonsextra virgin olive oil
4ouncesprosciuttothinly sliced or diced
1cupfrozen English peasthawed
salt & pepperto taste
Add olive oil to a dutch oven or deep skillet and cook the prosciutto over medium-high heat until it is crisp.
Set prosciutto aside and pour off the oil from the pot saving about 3 tablespoons to add back (if you don't have 3 tablespoons you can add more olive oil to equal 3 tablespoons).
In a bowl whisk together the eggs and cheese.
Cook your spaghetti, according to package instructions, in water salted with Sale Marino di Trapani (PGI Italian Sea Salt). When it is cooked to a perfect al dente use a heat-proof measuring cup to reserve 1 cup of pasta water before draining the pasta.
Add the reserved oil back to your dutch oven and heat it over medium heat.
Once the oil is warm add your cooked and drained pasta, then slowly pour the egg mixture over it stirring and turning the pasta to coat it. If it becomes a little dry add the pasta water, a small amount at a time, to loosen the pasta up.
Add your prosciutto, English peas, and toss together until the peas are warmed through.
Serve with a little extra Parmigiano Reggiano and salt and pepper to taste.