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Mains

Spring Pea Carbonara

Spring Pea Carbonara
Leslie Grow / For The Times

The creaminess of carbonara comes from eggs and Parmesan blending into a silky sauce when tossed with al dente noodles. Just make sure the noodles aren’t too hot before tossing or the eggs will scramble. Here, wide pappardelle replaces spindly ... Read more

Total time: 20 minutes | Serves 2 to 4
  • 1 package pappardelle (8 to 9 ounces)
  • 1 cup frozen peas
  • 2 large eggs
  • 1 cup finely grated Parmigiano-Reggiano cheese, plus more
  • 4 ounces very thinly sliced prosciutto, torn

Step 1Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the package directs. Add the peas and cook for 2 minutes more.

Step 2Meanwhile, whisk the eggs in a large bowl until smooth. Add the cheese and mix until evenly incorporated.

Step 3Reserve ½ cup pasta cooking water. Drain the pasta and peas in a large colander and shake to cool slightly. Pour into the bowl with the egg mixture. Toss gently until evenly coated. For a thinner sauce, toss in the reserved water, 1 tablespoon at a time, until you get the consistency you want.

Step 4Season lightly with salt and generously with freshly ground black pepper. Fold in the prosciutto until laced through the noodles. Serve immediately.


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