Carbonara with a Primavera Twist

Carbonara with a Primavera Twist

Some things are meant to be a duo, and the marriage of the classics Carbonara and Primavera pasta is a perfect example. This fast, easy dish comes together in minutes and celebrates Spring in each luscious, silky bite. Switching traditional pancetta (or bacon) for prosciutto makes for a lighter flavor, with the peas and asparagus retaining the fresh brightness of the season.

Carbonara with a Primavera Twist

Serves 4
Prep Time: 10 minutes
Cook Time: depends on type of pasta

14 ounces (397 grams) fresh or dried linguine or spaghetti (I prefer fresh linguine)
2 tablespoons (30 milliliters) coarse salt
1 cup (160 grams) fresh or frozen peas
1½ cups (218 grams) trimmed asparagus, cut into 1-inch pieces
3 tablespoons (45 milliliters) butter
3 cloves garlic, cut lengthwise, then thinly sliced
¼ teaspoon (.75 milliliters) coarse black pepper
¼ teaspoon (.75 milliliters) red pepper flakes
4 ounces (113 grams) prosciutto torn into small pieces
3 whole eggs
1 egg yolk, beaten
salt and pepper to taste
To serve
½ cup (45 grams) freshly grated Parmesan cheese, with more for the table
2 tablespoons (30 milliliters) Italian parsley, minced and divided

For the table
additional Parmesan

Directions

Pasta

1. Bring a large pot of water to boil. Salt water.

Dried pasta
Cook according to package directions until al dente. Three minutes before the pasta is done, add the peas. Two minutes later, add the asparagus, allowing it to come back to a boil and cook for 1 minute. Drain, reserving 1/3 cup (113 grams) of pasta water.

Fresh pasta
First, begin the sauce. When the sauce is completed, add the peas to the boiling, salted water. A minute later, add the fresh pasta, and a minute later, add the asparagus. Boil for 1 minute. Drain, reserving 1/3 cup (113 grams) of pasta water.

 For either pasta
2. Return drained pasta to the still-hot cooking pan and place on the still-hot burner that is turned off.

Sauce and finishing

1. Melt the butter in a small saucepan. Add both peppers and cook until fragrant, about a minute. Add garlic, turn heat very low, and simmer garlic until tender, about 5 minutes.

2. Add prosciutto pieces and turn off the heat. Let sit until pasta is cooked.

3. Quickly add the butter sauce, then the eggs, tossing with tongs as you slowly add only enough pasta water for the sauce to emulsify and thicken. Do not let this get runny. It will thicken a bit as it cools and cheese is added.

4. Taste for salt and pepper, then sprinkle in the Parmesan cheese and half the Italian parsley. Plate and garnish with remaining parsley.

---

About Molesini Wine Club

This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.