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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
Total Time 30 minutes
Servings 6 people
Calories 374 kcal
Author Nicole

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

  1. Bring a large pot of water to a rolling boil. Season liberally with salt. 

  2. Whisk egg yolks, 3/4 cup parmesan, 1/4 teaspoon salt and lemon zest together in a small bowl, set aside. 

  3. 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. 

  4. 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. 

  5. 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. 

  6. 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 Facts
Spring Carbonara with Prosciutto
Amount Per Serving (1 serving)
Calories 374 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 154mg51%
Sodium 694mg30%
Potassium 244mg7%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 3g3%
Protein 17g34%
Vitamin A 708IU14%
Vitamin C 8mg10%
Calcium 235mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.