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Author Notes: This is a lighter version of the traditional Pasta Carbonara. Instead of eggs, the sauce is made of the pasta water, white wine and grated parmesan, which makes for a very light and flavorful sauce. —Iglika Petrova/Sprig of Thyme
tablespoons Olive Oil
Prosciutto slices, torn into 1-inch pieces
Medium sized shallot
Garlic clove, smashed
tablespoons White wine
cup Frozen peas, thawed
teaspoon Fresh thyme
cup Freshly grated Parmesan Cheese, plus more for serving
- Cook spaghetti according to package and tir from time to time to prevent the pasta from sticking. Cook until the pasta is al dente (neither crunchy nor too soft).
- Meanwhile, heat 1 tbsp of olive oil in a large non-stick pan. Arrange the prosciutto pieces so they cover the pan and are not touching each other. Adjust the heat to medium-low, cook the prosciutto for 1 minute, then turn the pieces on the other side and cook for an additional minute – until crispy but not burnt. Remove the prosciutto with a slotted spoon, place on a plate and set aside.
- Using the same pan (do not clean the prosciutto drippings) add the remaining 1 tbsp olive oil, shallot and the garlic. Cook until soft and fragrant, about 1 minute. Add the wine and peas and cook for 30 seconds. Using tongs or a spaghetti spoon, take the spaghetti out of the water and place them into the pan with the rest of the ingredients. Add 2 ladles of the spaghetti water, stir well and cook on low heat until most of the water is absorbed, about 2 minutes. The pasta should be wet and have some liquid, if dry add a 1/2 ladle of the pasta water. Turn the heat off. Add thyme, prosciutto, Parmesan and pepper (to taste) to the pan. Toss the pasta gently using 2 spoons until Parmesan cheese coats the noodles and turns into a creamy sauce.
- Divide the pasta between 2 plates. Top with extra Parmesan cheese and serve right away.