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Creamy Spring Pea and Prosciutto Carbonara

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A quick and easy carbonara recipe featuring fresh spring peas and thinly sliced prosciutto, creating a creamy, indulgent yet light dinner perfect for spring.

Ingredients

Scale
  • 12 ounces (340 grams) dried spaghetti
  • 1 cup (about 150 grams) fresh or frozen (thawed) spring peas
  • 4 ounces (115 grams) thinly sliced prosciutto, roughly chopped
  • 4 large egg yolks, room temperature
  • 1 cup (about 100 grams) freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • Freshly cracked black pepper, to taste
  • Salt, for pasta water and seasoning

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of spaghetti and cook until just al dente, about 8-9 minutes. Reserve 1 cup (240 ml) of pasta cooking water before draining.
  2. While pasta cooks, whisk together 4 large egg yolks and 1 cup (100 g) freshly grated Parmesan cheese until smooth and creamy. Add a generous pinch of freshly cracked black pepper. Set aside.
  3. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  4. Add 4 ounces (115 g) thinly sliced prosciutto, roughly chopped, to the skillet. Cook for 1-2 minutes, stirring occasionally, until it starts to crisp slightly and releases its aroma.
  5. Drain the pasta and immediately transfer it to the skillet with prosciutto and garlic. Toss to coat the pasta in the flavorful oil and prosciutto fat.
  6. Remove the skillet from heat. Slowly pour in the egg and Parmesan mixture while tossing the pasta vigorously to create a creamy sauce without scrambling the eggs.
  7. Add 1 cup (150 g) fresh or thawed spring peas. Toss gently to combine, allowing the peas to cook just enough to preserve their bright color and snap.
  8. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach a silky, luscious consistency.
  9. Finish with an extra crack of black pepper and a sprinkle of Parmesan. Serve immediately while warm and creamy.

Notes

Use room temperature eggs to prevent curdling. Remove pan from heat before adding egg mixture to avoid scrambling. Reserve pasta water to adjust sauce consistency. Do not rinse pasta after draining to help sauce cling. Frozen peas can be used if thawed. For vegetarian version, substitute prosciutto with sautéed mushrooms or smoked tofu.

Nutrition

Keywords: carbonara, spring peas, prosciutto, creamy pasta, easy dinner, quick pasta recipe, Italian pasta, weeknight dinner

Find it online: https://sofiaspice.com/creamy-spring-pea-and-prosciutto-carbonara-recipe-easy-perfect-dinner/