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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (279g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 237 (38%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 508.3mg||156 %|
|Sodium 198.4mg||7 %|
|Potassium 428.4mg||11 %|
|Total Carbohydrate 70.1g||21 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 68.7g|
|Protein 27.4g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 627
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