Pasta Carbonara with Prosciutto

An Old Favorite

It’s been a long week and I left a sad-faced Daisy this morning. Tonight calls for something comforting. That means pasta. I love pasta with vibrant pesto, bright marinara and with soft cream sauce, all the colors of the Italian flag. My favorite is Carbonara. A rich reinterpretation of bacon & eggs, it fills the bowl with salty, smoky, creamy goodness. 

There are many stories behind the name which translates to coal miner in Italian. There are also many ways to make the dish: With bacon or ham or guanciale, even without the pig, but always with copious amounts of freshly cracked black pepper, which look like little specks of coal. 

Recently, Carbonara has made something of a comeback at home. I can make it in a snap and Daisy gobbles it up with delight. This classic is traditionally made with bacon or ham and a cream sauce laced with gooey yolks.  In the interest of time (and preserving the fragrance of my newly washed mane), I nixed frying bacon and opted for paper-thin Parma prosciutto, which has a beautiful soft texture and a delicate salty flavor. The eggs didn’t make the cut, making for a lighter cream sauce.  Toss a handful of frozen peas and a sprinkle of freshly chopped parsley shortly before serving to brighten the flavors.

Pasta Carbonara with Prosciutto

Feeds 4
Prep: 10 mins
Cook: 15 mins

Ingredients
1 lb pasta
1 Tb butter
1 Tb flour
1 cup milk
1/2 tsp freshly grated nutmeg
1 tsp salt
1/2 cup frozen peas
1/2 lb prosciutto
drizzle of extra-virgin olive oil
2 Tb fresh parsley
2 tsp freshly cracked pepper
1/2 cup grated parmesan

Instructions
Set a big pot of water over medium-high heat
Add a big handful of salt, put the lid on and bring to a rolling boil.

Meanwhile, melt butter into flour in a small saucepan.
Drizzle milk slowly, stirring constantly, to dissolve any lumps.
Finish with nutmeg and salt.
Put the lid on and remove from heat.

Add pasta to boiling water and cook as directed on the package.
Wash and chop parsley. Set aside.

Just before draining pasta, toss frozen peas into the pot to thaw.
Drain peas and pasta.
Divide among 4 bowls.
Spoon 3-4 Tb of cream sauce into each.
Tear prosciutto over each bowl and drizzle a bit of olive oil on top.
Add a sprinkle of parsley and crack a generous helping of black pepper on top.
Serve with good quality grated parmesan and freshly baked bread.

Just-a Like-a Mama Makes

Dropping the eggs and bacon may seem sacrilegious, but working mommies everywhere will appreciate how quickly this Carbonara comes together. After that first ethereal bite, they’ll never doubt this cooking method. I just hope I haven’t offended anybody’s nonna. 

The post Pasta Carbonara with Prosciutto appeared first on Coco in the Kitchen.