YOUR SOLIN GENERATED RECIPE
Creamy Egg Yolk Pasta with Crispy Prosciutto and Fresh Peas
Enjoy a luxurious yet wholesome dish featuring silky egg yolks melded with perfectly al dente whole-wheat pasta, crisped prosciutto, and vibrant fresh peas. This dish delivers rich flavors, a delicate creaminess, and a satisfying crunch, making it a balanced meal choice for lunch or dinner.
INGREDIENTS
2 oz Whole-Wheat Pasta
3 Egg Yolks
2 oz Prosciutto
1/2 cup Fresh Peas
Salt and Pepper to taste
PREPARATION
Cook the whole-wheat pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving a small splash of pasta water.
While the pasta is cooking, crisp the prosciutto. Lay the prosciutto slices on a nonstick pan over medium-high heat and cook until they become crispy. Transfer to a paper towel-lined plate to drain.
In a mixing bowl, whisk together the three egg yolks with a pinch of salt and pepper. If desired, add a small amount of the warm pasta water to help temper the yolks and create a creamier texture.
Gently toss the hot pasta with the egg yolk mixture, stirring quickly to ensure the heat of the pasta gently cooks the yolks without scrambling them, forming a silky sauce.
Fold in the fresh peas and crumble the crispy prosciutto over the pasta. Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, enjoying the contrast of creamy pasta and crunchy prosciutto with bursts of fresh pea sweetness.