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spring green vegetable carbonara
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5 from 1 vote

Spring Green Vegetable Carbonara with Crispy Prosciutto

Spring green vegetable carbonara is a jammed packed with fresh green vegetables, fusilli pasta and tossed in a Parmesan-egg sauce, topped with crispy prosciutto and soft creamy burrata.
This weeknight meal comes together in less than 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Pasta, Weeknight Dinner
Cuisine: American, Italian
Keyword: easy recipe, pasta, vegetables
Servings: 6
Calories:

Ingredients

  • 8 oz Fusilli Pasta
  • 1 Shallot - thinly sliced
  • 3 oz Prosciutto
  • Asparagus - with the top ¾ of the stalks cut into 1 inch pieces (about ? of one pre-wrapped rubber band bunch from the grocery store)
  • 4 cloves Garlic - minced
  • 8 oz Snow Peas
  • 3 Eggs
  • ½ cup Fresh Parmesan Cheese - grated
  • ¼ tsp Pepper
  • ½ cup Reserved Hot Pasta Water - divided
  • ½ Lemon - zested
  • 1 cup Frozen Peas
  • Garnish with burrata and red pepper flakes

Instructions

  • On the stove, start the large pot of water for the pasta. Make sure the pasta water is salted (at least 1 TBSP). Over high heat, start to bring up to a boil.
    It's okay if it starts to boil before your are ready, just let it continue to boil, add more water if necessary.
  • In a large pan with high edges, over medium heat, add the shallot, prosciutto, and asparagus. Let the shallot sweat, prosciutto become crispy and the asparagus start to cook. About 5 minutes.
  • Drop the pasta into your boiling water. Cook the pasta accordingly to the instruction on the box.
    In the pan with the asparagus, remove the crispy prosciutto and set aside. Add in the garlic and snow peas. Let asparagus continue to cook until fork-tender and the snow peas cook, tossing occasionally. About 2-3 minutes.
  • As that cooks, in a bowl, whisk together your eggs, Parmesan cheese and black pepper until combined. Slowly pour in ¼ of the hot pasta water into the mixture as you continue to whisk vigorously (this will help prevent scrambling the eggs). Set aside.
  • In the pan with the asparagus and snow peas, add in the lemon zest and frozen peas. Add in your cooked pasta and toss to combine. Reduce the heat to low-medium and pour in your prepared egg mixture. Toss so that the sauce covers the pasta and vegetables. Cook for about 2-3 minutes. If necessary, add in the other ¼ cup of reserved pasta water.
  • Top with the crispy prosciutto, burrata and red pepper flakes. Serve immediately.