Pasta Carbonara

Name: Pasta Carbonara
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
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)

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 4

pasta carbonara

Ingredients

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1 package spaghetti or other long pasta noodle4 ounces diced prosciutto1 clove garlic minced5 large egg yolks (at room temperature)1 ½ cups grated pecorino Romano or parmesan (at room temperature)⅛ teaspoon kosher saltfresh ground black pepper½ cup cooked peas (optional)

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Instructions

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Step 1

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.

Step 2

In a large pot of salted boiling water, cook the pasta until al dente. Approximately 2-3 minutes.

Step 3

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.)

Step 4

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.

Step 5

Fold in the peas, if using, and serve immediately with extra cheese for topping.