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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 744 kcal

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

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
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