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.
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.
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. 😉
If you love this Italian recipe, you may also love our Authentic Chicken Saltimobocca or our amazing Sunday Gravy.
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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.
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: 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.
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 up to 2 days.
This dish is not freezer friendly.
TOP TIPS
Reserve a cup of pasta water before draining. It can be used to adjust the consistency of the carbonara sauce if needed.
When combining the egg mixture with the pasta, ensure the skillet is off the heat to prevent the eggs from scrambling.
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.
MORE RECIPES
Have leftover ingredients?
- Use extra prosciutto to wrap around melon slices for an elegant appetizer.
- Leftover prosciutto can also be used in this delicious Prosciutto Burrata Salad.
- Create a quick and delicious pasta salad by mixing leftover bucatini with fresh veggies and a zesty vinaigrette.
Need something to pair this with?
- Serve your Bucatini alla Carbonara with a crisp green salad and a glass of your favorite white wine.
- Serve with garlic bread or bruschetta
In the mood for a similar dish?
More pasta recipes you will love:
FAQ
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.
📖 Recipe
Bucatini alla Carbonara with Prosciutto and Peas
Equipment
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.
Notes
Nutrition
We hope you enjoy this easy recipe. Let the aroma of Italian tradition fill your kitchen as you create your own mouthwatering Bucatini alla Carbonara with Prosciutto and Peas. Buon appetito!
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.
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