YOUR SOLIN GENERATED RECIPE
Creamy Egg Yolk Pasta with Crispy Prosciutto and Fresh Peas
Savor a comforting pasta dish where silky, creamy egg yolk sauce coats al dente whole wheat spaghetti, perfectly complemented by the salty crisp of prosciutto and the vibrant burst of fresh peas. A delicate balance of texture and flavor makes this a dish to warm both body and soul.
INGREDIENTS
2 oz Whole Wheat Spaghetti (approx 56g)
4 large Egg Yolks
3 slices Prosciutto
1/2 cup Fresh Green Peas (approx 80g)
1 tsp Extra Virgin Olive Oil
Freshly Cracked Black Pepper (pinch)
Salt (to taste)
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
Meanwhile, heat a non-stick skillet over medium heat and add the prosciutto slices. Cook them for 2-3 minutes on each side until they become crispy. Remove and set aside on a paper towel to drain excess oil.
In a mixing bowl, whisk the egg yolks with a pinch of salt and freshly cracked black pepper. Slowly add a few tablespoons of the warm reserved pasta water to gently temper the yolks and create a smooth, creamy consistency.
Return the drained spaghetti to the pot over low heat, and pour in the egg yolk mixture, stirring continuously. Add the fresh green peas and a teaspoon of extra virgin olive oil. Toss the pasta gently until it is evenly coated and the sauce slightly thickens, adding a splash of pasta water if needed.
Crumble or chop the crispy prosciutto and fold it into the pasta, mixing thoroughly to distribute the flavors.
Plate the pasta immediately, giving a final sprinkle of black pepper, and serve warm.