Spaghetti Carbonara

Ingredients

  • ½ lb spaghetti

  • 4 oz thick cut prosciutto (cut into ¼ inch cubes)

  • 1 cup frozen peas

  • 3 whole eggs

  • ¾ cup grated parmesan cheese

  • 1 tablespoon olive oil

  • Ground black pepper, to taste

  • Parsley (optional)

Steps

  1. Place a large pot of water over high heat and bring to a rolling boil

  2. Add in pasta and continue to cook, stirring occasionally to ensure no pasta sticks to pot

  3. Cook pasta a little less than al dente (take a minute off the lowest cooking time listed on packaging)

  4. While the pasta is cooking, heat olive oil over medium heat in large skillet

  5. Add in meat and lightly fry, just until the fat just renders, on the edge of crispness but not hard

  6. Remove from heat and set aside

  7. In a small bowl, whisk together eggs and parmesan cheese. Set aside

  8. Two minutes before the pasta is drained, add the peas

  9. Reserve 1 cup pasta water in separate bowl

  10. Drain pasta and peas in colander over sink

  11. Add hot, drained pasta and peas to skillet with meat

  12. Toss pasta and peas with meat and drippings over low heat for 1 to 2 minutes

  13. Remove the pan from the heat and pour the egg mixture into the pasta, whisking quickly until eggs thicken but do not scramble

  14. Thin out sauce with a bit of reserved pasta water, until it reaches desired consistency

  15. Season the carbonara with black pepper, to taste

  16. Garnish with fresh parsley and extra cheese

  17. Serve and enjoy!


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