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.
Servings 6 people
- 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
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.
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