Creamy Pea and Prosciutto Carbonara
A quick and easy Italian pasta dish featuring a creamy sauce with peas and smoky prosciutto, perfect for cozy dinners or impressing guests.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 ounces spaghetti or fettuccine
- 4 ounces prosciutto, thinly sliced and chopped
- 1 cup frozen peas (150 g)
- 3 large eggs, room temperature
- 1 cup Parmesan cheese, finely grated (100 g)
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- Freshly cracked black pepper, to taste
- Salt, as needed for pasta water and seasoning
- Optional: 2 tablespoons heavy cream for silkier sauce
Instructions
- Bring a large pot of salted water to a boil. Add 1 tablespoon of salt – it should taste like the sea. Cook 12 ounces of spaghetti according to package instructions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water before draining.
- While pasta cooks, prepare the sauce base. In a large skillet over medium heat, warm 2 tablespoons of extra virgin olive oil. Add 4 ounces of chopped prosciutto and sauté until slightly crispy, about 3-4 minutes.
- Add minced garlic (2 cloves) to the skillet. Stir for about 30 seconds until fragrant but not browned.
- Stir in 1 cup frozen peas. Cook for 2-3 minutes until warmed through and bright green.
- In a mixing bowl, whisk together 3 large eggs, 1 cup grated Parmesan, and a generous amount of freshly cracked black pepper. Add 2 tablespoons of heavy cream if using.
- Drain the pasta and immediately add it to the skillet with the prosciutto and peas. Toss to combine well over low heat.
- Remove skillet from heat. Slowly pour the egg and cheese mixture over the pasta, tossing quickly to coat. Add reserved pasta water a little at a time to loosen the sauce until it reaches a creamy, silky consistency.
- Season with extra black pepper and salt if needed. Taste and adjust.
- Serve immediately. Garnish with extra Parmesan and a few fresh peas if desired.
Notes
Use room temperature eggs to prevent scrambling. Remove skillet from heat before adding egg mixture. Reserve pasta water to adjust sauce consistency. For gluten-free, use gluten-free pasta. For dairy-free, use vegan Parmesan and coconut cream instead of heavy cream.
Nutrition
- Serving Size: About one-sixth of t
- Calories: 475
- Sugar: 4
- Sodium: 700
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 48
- Fiber: 4
- Protein: 24
Keywords: carbonara, creamy pasta, prosciutto, peas, Italian pasta, easy dinner, weeknight meal