Carbonara Con Piselli E Prosciutto Recipe

Bring the 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add the bucatini and cook until just shy of al dente (about 1–2 minutes less than package instructions). Stir occasionally to prevent sticking.

Before draining, ladle out and reserve 1 cup of the starchy cooking water, then drain the pasta quickly and set aside.

While the pasta cooks, place a large heavy skillet over medium heat. Add the diced guanciale (no additional fat needed). Cook, stirring occasionally, until the fat renders and the pieces are crisp and golden about 6–8 minutes. Remove about half the crisped guanciale pieces with a slotted spoon and set aside for garnish.

If the pan is excessively fatty, spoon off all but roughly 1 tablespoon of rendered fat. Add 1 teaspoon olive oil if the pan is very dry. Add the prosciutto strips and sauté for 1–2 minutes until just crisp at the edges but not burnt.

Add the thawed peas to the pan and cook 1–2 minutes until warmed through. Reduce heat to very low to keep warm while you finish the sauce.

In a medium bowl, whisk together 6 egg yolks and 1 whole egg until smooth. Add 1.5 cups finely grated Pecorino Romano and 1 teaspoon freshly ground black pepper. Whisk to a thick, cohesive mixture. If the mixture seems too thick, whisk in 1 tablespoon reserved pasta water to loosen slightly. Set aside.

Temper the egg mixture: take 2 tablespoons of the reserved hot pasta water and whisk it into the egg-pecorino mixture to raise its temperature slowly. This helps prevent scrambling when combined with the hot pasta.

Return the drained bucatini to the empty large pot (off the heat) or a warm large mixing bowl. Immediately add the warm guanciale/prosciutto/peas mixture and toss to combine.

Pour the tempered egg and cheese mixture over the pasta. Using tongs or two forks, toss vigorously and continuously to coat the pasta; add reserved pasta water a little at a time (start with 1/3 cup) to create a glossy, silky emulsion. Continue tossing and adding water as needed until the sauce clings to the bucatini and reaches a creamy consistency. Total added water will vary but use up to the reserved 1 cup.

Taste and adjust: if needed, stir in up to 2 tablespoons more Pecorino for saltiness or a pinch more black pepper. The sauce should be smooth and not curdled; if it begins to thicken too much, add another tablespoon of hot pasta water and toss to loosen.

Plate the pasta into warm bowls. Top each portion with the reserved crisp guanciale, extra 1/4 cup grated Pecorino Romano, and a generous crack of freshly ground black pepper. Serve immediately.