Go Back
+ servings
Print

Spring Carbonara with Prosciutto

A classic gets a bright update in this Spring Carbonara with Prosciutto. Crisp asparagus, sweet leeks and green peas are intertwined with linguini and a creamy parmesan sauce. Indulgent, yet light. 
Course Main Course
Cuisine American
Keyword spring pasta, veggie pasta, pea pasta, spring fettuccine
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 6 people
Calories 374kcal
Author Nicole
Cost $25

Equipment

  • stock pot
  • Large skillet

Ingredients

  • 4 egg yolks
  • 1 cup grated parmesan cheese, divided
  • 3/4 tsp salt, plus more for seasoning
  • 2 tsp lemon zest
  • 2 tsp olive oil
  • 1/4 lb prosciutto, roughly chopped
  • 3/4 cup chopped leeks
  • 3/4 cup chopped asparagus
  • 9 oz fresh linguine
  • 1/2 cup frozen baby peas

Instructions

  • Bring a large pot of water to a rolling boil. Season liberally with salt. 
  • Whisk egg yolks, 3/4 cup parmesan, 1/4 teaspoon salt and lemon zest together in a small bowl, set aside. 
  • Heat a large saute pan to a medium heat. Add olive oil. Add prosciutto and cook until crisp, about 3-4 minutes. Use a slotted spoon to remove prosciutto from pan, drain on paper towels and reserve fat. 
  • Add leeks to hot pan and oil. Saute for 1-2 minutes until softened. Add asparagus and 1/4 teaspoon salt, continue to cook another 2-3 minutes until bright green and tender. Turn the heat down to low. 
  • While the veggies finish cooking, add linguine to salted, boiling water. Cook for 2-3 minutes until aldente. Use tongs to transfer pasta to leeks and asparagus, along with remaining salt. Reserve pasta water. Slowly whisk in 1/4 cup of the hot pasta water to the egg and cheese mixture, then add to the pasta along with the peas and remaining salt. 
  • Continue to toss the pasta with the egg mixture over a low heat until a sauce forms, about 3-4 minutes. Add remaining cheese. Toss. If necessary, add more pasta water a few tablespoons at a time to loosen the sauce up. Add the prosciutto back in, toss and then season to taste with salt and pepper. Garnish with cheese. 

Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 37g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 154mg | Sodium: 694mg | Potassium: 244mg | Fiber: 3g | Sugar: 3g | Vitamin A: 708IU | Vitamin C: 8mg | Calcium: 235mg | Iron: 2mg