In this recipe, I was aiming for a heartier version of spaghetti carbonara (in the hearty vs delicate scale). I used whole wheat pasta and thick-cut prosciutto instead of the more traditional guiancale, and I added lots of fresh peas for some color and texture (and vegetable content). I really liked the result: the sauce turned out creamy and the dish overall somehow didn't feel too heavy or rich. It's also really easy to pull together-- the whole thing took about 20 minutes.
Whenever I make carbonara, I think of Katie, who makes it a lot. I made this while listening to her mix made on Char and Ryan's awesome interface, Flotate. Check it out.
You'll need (serves 2):
1/2 lb whole wheat spaghetti
2 whole eggs + 2 egg yolks
1 slab thick-cut (1/4-1/2 inch) prosciutto
1T fresh rosemary, minced
1c grated parmesan and/or parmesan-like cheeses, plus more for serving
1lb fresh English peas, shelled (about 3/4c peas)
lots of freshly ground black pepper
chopped parsley for garnish
Start the pasta water; by the time the pasta's done, the sauce will be ready. 3 minutes before pasta is done, add peas to cook too.
Cut the prosciutto into small cubes and saute (dry, no oil) over medium-high heat in a cast iron or heavy skillet until toasty and aromatic.
While the prosciutto cooks, beat eggs with cheese, rosemary, and pepper in a large bowl.
When pasta is al dente, reserve 1c pasta water and drain noodles. Slowly beat in 1/4c pasta water until eggs turn creamy (use more if you need). Add proscuitto, pasta and peas, and toss to coat.
Serve, sprinkled with parsley, with more cheese on the side.