Spring Carbonara

13224098_10204882265570338_514225915_oLast night Julia and I desperately tried to find a really complicated and difficult pasta recipe to make as one of our last dinners together. Maybe we’re just getting too good at pasta but we seriously couldn’t find one. Anyways, we decided to make (more or less) this half baked harvest recipe. She calls it “Simple Buttery Spring Pea and Burrata Pasta with Prosciutto.” It’s essentially spaghetti carbonara spiced up with spring veggies and flavors.

We started by chopping garlic (which we added to the recipe because few recipes are hurt by adding garlic), parsley, and basil, and grating grana padano, which we substituted for parmesan because I like it better. At the beginning of the semester I couldn’t for the life of me tell the difference between grana padano, pecorino romano, and parmigiano reggiano but I’ve developed a clear favorite and that’s grana padano. We whisked all of that as well as salt, pepper, and about 5 pinches of crushed red pepper flakes in with two eggs.

Meanwhile, we boiled the pasta and I convinced Julia not to break the spaghetti in half before boiling it because honestly that just makes it half as much fun to eat. Once it was al dente we drained it, put it back in the pot, and then immediately tossed in the egg mixture until it coated the pasta making a sauce but not scrambling the egg. Once that was done we added in butter, peas, arugula, mini cherry tomatoes, prosciutto, and fresh mozzarella.

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