YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Carbonara-Style Pasta with Crispy Prosciutto and Fresh Peas
Indulge in a modern twist on a classic carbonara with whole wheat spaghetti enveloped in a silky, egg-based creamy sauce. Crispy prosciutto and sweet, fresh peas add texture and bursts of flavor, creating a balanced dish that's perfect any time of the day.
INGREDIENTS
2 oz Whole Wheat Spaghetti
2 large Eggs
1 oz Prosciutto
1/2 cup Fresh Peas
1 tbsp Grated Parmesan Cheese
PREPARATION
Bring a pot of salted water to a boil and add the whole wheat spaghetti. Cook according to package instructions until al dente, then drain, reserving a small cup of the pasta water.
While the pasta cooks, lay the prosciutto slices on a hot non-stick skillet. Fry until crispy over medium heat, then remove and crumble into bite-size pieces.
In a mixing bowl, whisk together the eggs and grated Parmesan cheese. Season lightly with salt and pepper.
Add the fresh peas to the drained hot pasta along with the crispy prosciutto. Pour in the egg and Parmesan mixture immediately, stirring vigorously so that the residual heat gently cooks the eggs to form a creamy sauce. Use a little reserved pasta water if needed to loosen the sauce.
Serve immediately while warm, enjoying the creamy, savory flavors with each bite.