Bucatini alla Carbonara with Prosciutto and Peas

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.

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!

Ingredients - 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. 😉

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• More Recipes
• FAQ
• 📖 Recipe
• Food Safety

Ingredients

• Pasta - We love the bucatini noodle for this recipe. The hollow center soaks in all of the good stuff!
• 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.
• Olive oil
• Salt - Add a liberal amount of salt to the pasta water to add flavor.
• Pepper - Extra fresh ground pepper is common in this dish.

Optional

• Basil
• Lemon zest

Note: Refer to the recipe card below for exact quantities.

Instructions

How to Make Bucatini alla Carbonara with Prosciutto and Peas

Step One: Prepare the Ingredients

Step Two: Make the Carbonara Sauce

Step Three: Boil the Noodles

Step Four: Assemble and Serve

Substitutions

• 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.

Variations

• Method - Try a creamy pasta carbonara bake instead.
• 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.

Equipment

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• Pasta pot
• Colander
• Cutting board
• Knife

Storage

Store in the refrigerator in an airtight container for 2-3 days.

This dish is not freezer friendly.

More Recipes

Have leftover ingredients?

• Leftover prosciutto is just fabulous in this Prosciutto Burrata Salad.

Need something to pair this with?

Try these other salad recipe ideas:

• Loaded Veggie Salad
• Red Pepper and Artichoke Salad
• Tomato and Avocado Side Salad

More pasta recipes you will love:

FAQ

📖 Recipe

Food Safety

• Create a clean work area.
• Wash hands after touching raw meat or seafood.
• Rinse fresh produce thoroughly.
• Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
• Do not leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with a high smoking point to avoid harmful compounds.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.