Pasta Carbonara​

Creamy pasta carbonara is an Italian classic that's quick and easy to make at home. With prosciutto and lots of cheese, you can’t go wrong!


Cuisine: Italian

Servings: 4 serving

Ingredients​

• 1 package spaghetti or other long pasta noodle
• 4 ounces diced prosciutto
• 1 clove garlic minced
• 5 large egg yolks at room temperature
• 1 ½ cups grated pecorino Romano or parmesan at room temperature
• ⅛ teaspoon kosher salt
• fresh ground black pepper
• ½ cup cooked peas optional

Instructions​

• In a large skillet over medium heat, brown the prosciutto until golden, approximately 5 minutes. Add the garlic and cook for one minute. Turn off the heat.
• In a large pot of salted boiling water, cook the pasta until al dente. Approximately 2-3 minutes.
• While the pasta cooks, whisk the eggs with the cheese, 1/2 the prosciutto, salt and pepper. Slowly whisk in 1/2 cup of pasta water to the eggs to temper them. (So they don't scramble when mixed into the pasta.)
• Remove the pasta with a slotted spoon and transfer to the skillet with the remaining proscuitto. Mix the pasta with the proscuitto and then slowly add the eggs to the pasta while stirring constantly. If the pasta still seems dry add another 1/4 cup of the pasta water and stir until creamy.
• Fold in the peas, if using, and serve immediately with extra cheese for topping.

Notes​

Pasta Carbonara is best served soon after cooking.

Can't find prosciutto? Use lean, center cut bacon instead.

Nutrition​

Serving: 0g | Calories: 787kcal | Carbohydrates: 93g | Protein: 36g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 301mg | Sodium: 729mg | Potassium: 457mg | Fiber: 6g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 0.3mg | Calcium: 458mg | Iron: 3mg
Thank You!