Spaghetti with Prosciutto, Parmesan and Peas

By Italian, Pasta, Pork Boiling, Sautéing

July 16, 2024

My husband Eric and I have been making Spaghetti Carbonara for years. It's what we have when the is 'nothing to eat'! I saw this recipe for Spaghetti with Prosciutto, Parmesan and Peas from Milk Street Magazine and knew we had to make it. It supposedly was the signature pasta of Pope Pius XII. It's quite different from our go-to standard Carbonara recipe. I have to say, it's delicious, though more subtle than the saltier bacon-infused version. I think the late Queen Elizabeth would have liked it, due to the fact that garlic isn't even mentioned.

Prep: 15 mins
Cook: 20 mins
Yields: 4 - 6 Servings

Ingredients

5 large egg yolks

¼ cup heavy cream ·

2 ounces Parmesan cheese, finely grated (1 cup), plus more to serve

Kosher salt and ground black pepper

1 pound spaghetti or linguini

3 tablespoons salted butter, cut into 2 or 3 pieces

1 small red onion, finely chopped

4 ounces prosciutto, cut into ¼-inch ribbons

1 cup frozen peas

Directions

1In a medium bowl, whisk together the egg yolks, heavy cream, Parmesan and 2 teaspoons pepper; set aside.

2In a large pot, bring 4 quarts water to a boil. Add the spaghetti and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about 1 cup of the cooking water, then drain the pasta and return it to the pot; set aside.

3In a 12-inch skillet over medium, melt the butter. Add the onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes.

4Add the prosciutto and cook, stirring occasionally, until slightly crisped, 4 to 5 minutes. Remove the pan from the heat, transfer about one-quarter of the prosciutto-onion mixture to a small plate and reserve for garnish.

5Scrape the remaining prosciutto-onion mixture into the pasta in the pot, then add the peas and ¼ cup of the reserved pasta water. Cook over medium-high, stirring, until warmed through, 1 to 2 minutes. Off heat, add the egg-cheese mixture; stir until the sauce thickens slightly and clings to the pasta, 2 to 3 minutes, If needed, toss in additional reserved pasta water 1 tablespoon at a time to adjust the consistency. Taste and season with salt and pepper. Serve topped with the reserved prosciutto-onion mixture and additional Parmesan.

Recipe from Milk Street Magazine

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