Smashed Spring Pea Spaghetti Carbonara with Prosciutto Crumbs

Smashed Spring Pea Spaghetti Carbonara with Prosciutto Crumbs

This simple spring pasta dish is big on flavor and so easy to make. Perfect for the spring season with its fresh and vibrant flavors.

• 1 lb Barilla Al Bronzo Spaghetti
• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Black Peppercorns (Crushed or Ground)
• 1 Cup Fresh Peas (Shelled)
• 4 Slices of Prosciutto
• 4 Whole Eggs
• 4 Egg Yolks
• 4 oz Pecorino (Freshly Grated)

1. Bring a large pot of water to a boil for your spaghetti and heat your oven to 400 F.
2. Lay 4 slices of prosciutto on a parchment-lined baking sheet, and put into your preheated oven for 8-12 minutes, or until golden brown and crispy.
3. When water is boiling, heavily salt (it should taste like the ocean!), and add your spaghetti. Meanwhile, in a large bowl, whisk whole eggs, egg yolks and grated pecorino until combined.
4. Add crushed peppercorns to a large, hot, dry sauté pan over medium high heat and toast until fragrant. Then lower the heat to medium/medium-low and add olive oil and fresh peas and cook for 2 minutes. Add a splash of water and continue cooking until tender.
5. Turn the heat off on your peas and, using a fork or potato masher, smash them.
6. When pasta is just under al dente, reserve starchy pasta water and strain.
7. Add al dente pasta to peas with a splash of starchy pasta water. Then, add your egg and cheese mixture to the pan, stirring vigorously until a creamy sauce is achieved.
8. Serve with crushed crispy prosciutto crumbs overtop and enjoy!

Main CourseItalianbarilla, black pepper, carbonara, egg yolks, eggs, extra virgin olive oil, fresh peas, olive oil, peas, pecorino, prosciutto, smashed pea, spaghetti, spaghetti carbonara, spring pea