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You are here: Home / Recipes / Italian Cuisine

Easy Bucatini alla Carbonara Recipe with Prosciutto and Peas

📋 Modified: Mar 17, 2025 Published: Jul 4, 2021 by 👩🏻‍🍳 Jami Powell · This post may contain affiliate links · Leave a Comment

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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.

Pasta Alla Carbonara with Prosciutto and Peas on black plate

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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.

Jump to:
  • Why We Love This Recipe
  • Ingredients
  • Substitutions & Variations
  • How to Make Bucatini alla Carbonara with Prosciutto and Peas
  • Expert Tips for Success
  • Storage
  • Recipe FAQs
  • Related
  • More Italian Recipes You'll Love ♥️
  • 📖 Recipe
  • 💬 Share Your Thoughts

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

What is in authentic pasta carbonara?

Traditional Carbonara is made with just a few key ingredients – eggs, Pecorino Romano cheese, guanciale (cured pork jowl), and black pepper.

How do you keep carbonara from curdling?

Make sure you are adding a little pasta water and stirring continuously. Otherwise, you could end up with scrambled eggs.

What is the difference between parmesan and parmigiano reggiano?

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.

Pasta twirl of pasta alla carbonara on black plate topped with basil

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  • Prosciutto Burrata Salad.
  • Bay Scallops with Pasta and Lemon Garlic Sauce
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Did You Like This Bucatini Carbonara Recipe?

  • Leave a ⭐️⭐️⭐️⭐️⭐️ Star Rating if think this carbonara with prosciutto and peas is amazing!

📖 Recipe

Pasta twirl of pasta alla carbonara on black plate topped with basil

Bucatini alla Carbonara with Prosciutto and Peas

Jami Powell
Hungry? This is what pasta twirl dreams are made of! Creamy Bucatini alla Carbonara with Prosciutto and Peas recipe combines all the flavors of spring in this traditional dish with aged prosciutto and peas. Give this recipe a whirl (or a twirl) today. You will want to make this again and again.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian
Servings 4
Calories 744 kcal

Equipment

  • Pasta pot
  • Colander
  • Cutting board
  • Knife

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.

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Notes

Storage Store in the refrigerator in an airtight container for up to 2 days. 
Freeze This dish is not freezer friendly.
Reheat Using a stovetop or microwave, heat the pasta on low to medium-low settings, stirring occasionally. Avoid overheating to prevent curdling.
Substitutions
Nutrition The provided nutrition information is only an estimate.
Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition

Serving: 1servingCalories: 744kcalCarbohydrates: 92gProtein: 36gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 222mgSodium: 730mgPotassium: 491mgFiber: 6gSugar: 5gVitamin A: 769IUVitamin C: 15mgCalcium: 360mgIron: 3mg
Did you make this recipe?Tag @powell.family.cooking on Instagram

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