Hungry? This is what pasta twirl dreams are made of! Try our Easy Bucatini alla Carbonara Recipe with Prosciutto and Peas. This traditional dish combines all the flavors of spring with aged prosciutto and peas. Give this recipe a whirl (or a twirl) today. Whether you're cooking for a special occasion or simply treating your loved ones to a memorable dinner, our Easy Bucatini alla Carbonara recipe will become your go-to option.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Bucatini Carbonara is an Italian pasta dish that marries the al dente goodness of bucatini pasta with a velvety carbonara sauce, enriched by the creaminess of eggs and the sharpness of Parmesan cheese. The addition of prosciutto adds a delicious salty flavor, while peas contribute a touch of sweetness and freshness.
If you love this Italian recipe, you may also love our Authentic Chicken Saltimobocca or our amazing Sunday Gravy.
Why We Love This Recipe
- It's simple: A rapid boil, a few eggs, some cheese, etc., then give it a good stir. Dinner in minutes. Voila!
- It's ready in minutes: The key players in this dish are staples in our diet. Variations basically use common breakfast ingredients (eggs, bacon, and cheese) + pasta. Who doesn't like a good breakfast pasta? Just don't scramble the eggs. 😉
Ingredients
- Pasta: We love the bucatini noodle for this recipe. The hollow center soaks in all of the good stuff!
- Pasta Water: The starchy and salty pasta cooking water is the best secret in authentic Carbonara. A small amount of pasta water is added to the egg and cheese mixture to create an emulsified sauce that clings to the pasta.
- Prosciutto: We use traditional prosciutto di parma. It makes for a nice, light pasta.
- Eggs: Mostly yolk for richness and texture, but save a little of the egg white so the pasta will adhere better to the sauce.
- Peas: Keeping a package of baby spring peas on hand in the freezer works great for recipes like this.
- Parmesan: Freshly grated Parmigiano Reggiano is highly recommended. It's a common staple in our house.
- Salt: Add a liberal amount of salt to the pasta water to add flavor.
- Pepper: Extra fresh ground pepper is common in this dish.
- Basil and Lemon Zest: Optional Garnish
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Vegetables: If you don't have peas on hand, asparagus would work really well.
- Meat: We used prosciutto for a lighter dish, but guanciale (Italian cured pork), pancetta, and bacon are traditional favorites.
- Cheese: Pecorino Romano is a great substitute, but it tends to have a saltier flavor.
- Noodles: Any tubular pasta would work well to hold the sauce.
- Add-ins: Heavy cream or garlic is sometimes added in the more non-traditional versions of this recipe. The use of additional vegetables like broccoli or mushrooms is common as well.
How to Make Bucatini alla Carbonara with Prosciutto and Peas
Step One: Boil the Pasta
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to the package instructions until just al dente. Before draining, reserve about 1 cup of pasta cooking water. Drain the pasta and set it aside.
Step Two: Make the Carbonara Sauce
In a bowl, beat the eggs and mix in ¾ cup of grated Parmigiano Reggiano cheese. Set aside.
Step Three: Stir to Combine
Add the drained bucatini pasta to the skillet. Slowly pour the egg and cheese mixture over the pasta, tossing vigorously to coat the pasta evenly. The heat from the pasta will cook the eggs and cheese, creating a velvety, creamy sauce. Add a splash of the reserved pasta cooking water to achieve the desired sauce consistency.
Add the peas and sliced prosciutto to the skillet with the pasta. Stir until heated through.
Step Four: Season and Serve
Season the pasta with salt and freshly ground black pepper to taste.
Garnish with finely sliced basil leaves and the zest of a lemon if desired. Serve immediately.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Reserve a cup of pasta water before draining. It can be used to adjust the consistency of the carbonara sauce if needed.
✔️ DO Make sure the skillet is off the heat when combining the egg mixture with the pasta to prevent the eggs from curdling.
Storage
Store pasta carbonara in the refrigerator for 2-3 days. Freezing is not recommended. To reheat, use the stove or microwave to heat the pasta on low to medium-low setting, while stirring occasionally. Avoid overheating to prevent curdling.
Recipe FAQs
Traditional Carbonara is made with just a few key ingredients – eggs, Pecorino Romano cheese, guanciale (cured pork jowl), and black pepper.
Make sure you are adding a little pasta water and stirring continuously. Otherwise, you could end up with scrambled eggs.
Parmigiano Reggiano gets its name from the region of Italy where it was produced. It is typically aged more, which gives it the sharp, nutty flavor. Generic parmesan can include many grated Italian hard cheeses and is usually aged for less than 12 months.
Related
- Prosciutto Burrata Salad.
- Bay Scallops with Pasta and Lemon Garlic Sauce
- Pasta Primavera
- Casarecce Pasta
More Italian Recipes You'll Love ♥️
Did You Like This Bucatini Carbonara Recipe?
- Leave a ⭐️⭐️⭐️⭐️⭐️ Star Rating if think this carbonara with prosciutto and peas is amazing!
📖 Recipe
Bucatini alla Carbonara with Prosciutto and Peas
Ingredients
- 1 pound bucatini pasta
- 4 large eggs
- 4 ounces Prosciutto di Parma, thinly sliced
- 1 cup peas frozen
- 1 cup Parmigiano Reggiano cheese grated
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
Optional Garnish
- Fresh basil leaves chiffonade
- Lemon zest
Instructions
- Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to the package instructions until just al dente. Before draining, reserve about 1 cup of pasta cooking water. Drain the pasta and set it aside.
- In a bowl, beat the eggs and mix in ¾ cup of grated Parmigiano Reggiano cheese. Set aside.
- Add the drained bucatini pasta to the skillet. Slowly pour the egg and cheese mixture over the pasta, tossing vigorously to coat the pasta evenly. The heat from the pasta will cook the eggs and cheese, creating a velvety, creamy sauce. Add a splash of the reserved pasta cooking water to achieve the desired sauce consistency.
- Add the peas and sliced prosciutto to the skillet with the pasta. Stir until heated through.
- Season the pasta with salt and freshly ground black pepper to taste.
- Garnish with finely sliced basil leaves and the zest of a lemon if desired.
Comments
No Comments