Ready in 25 minutes
This is one of my favorite pastas, but I prefer it with proscuitto instead of bacon, unless of course I can get ahold of "Black Forest" bacon from Whole Foods. This version is without any cream or butter.
"i used ham for this worked just fine, thanks for sharing, very yummy, CCheryl"- CCheryl
Top-ranked recipe named "Amanda's "Above the Clouds" Pasta Carbonara"
Chop onion and sautée in olive oil and salt over medium heat. Slice garlic paper thin and add to softened onions for one minute. Turn off heat. Add water, salt and a dash of oil to large stockpot for pasta, put over high heat to start water boiling.
PREPARE AND SET ASIDE while water is coming to a boil:
Lightly beat 4 eggs in bowl and add a bit of pepper. Grate your Parmesean cheese into another bowl. Rinse Peas. Tear arugula leaves off stems. Chop prosciutto.
When water is boiling add pasta. When pasta is cooked drain and put back in stockpot. Place back on stove over low heat. Add eggs and stir. Add Parmesean (reserve a little for a garnish) and stir. Mix in peas and prosciutto when you see eggs start to set on pasta.
Place your pasta Carbonara into serving bowls. Sprinkle with a tiny bit of Parmesean and then top with some arugula leaves to taste.
CCheryl 2 years agoi used ham for this worked just fine, thanks for sharing, very yummy, CCheryl
aimeejo 4 years agoI'd love to try this recipe, but how much prosciutto? It doesn't say in the ingredients.
madelikethis 4 years agoMake sure you use Reggiano Parmesean cheese for the best results. It's worth it. If you can get fresh eggs, even better! [I posted this recipe.]