Carbonara Recipe
Prosciutto & peas in a Parmesan cream sauce
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
Boil Water
In a large pot, bring about 4 liters of water to a boil. Add 1 tablespoon of salt to the boiling water.
Cook Spaghetti
Add 400 g of spaghetti to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes.
Reserve Pasta Water
Before draining the spaghetti, reserve about 1 cup of the pasta water. Drain the pasta and set aside.
Preparing the Sauce
Cook Prosciutto
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 150 g of prosciutto and sauté for 2-3 minutes until it becomes crispy.
Make Cream Mixture
In a bowl, whisk together 250 ml of heavy cream, 3 egg yolks, and 100 g of grated Parmesan cheese until well combined. Season with 1 teaspoon of black pepper.
Combining Pasta and Sauce
Combine Everything
Add the cooked spaghetti to the skillet with the prosciutto and peas. Pour the cream mixture over the pasta and toss to combine, ensuring the pasta is well coated.
Adjust Consistency
If the sauce is too thick, gradually add some reserved pasta water until desired consistency is reached.
Serve
Serve immediately, garnished with additional grated Parmesan cheese and fresh black pepper if desired.