Spaghetti coated in a rich, perfectly silky,buttery, carbonara sauce, plus crispy prosciutto bits and greens, make this quick and easy carbonara recipe a delicious weeknight meal.
- 200g spaghetti regular or gluten free, depending on dietary requirements.
- 1 tsp olive oil
- 4 thin slices of prosciutto
- 2 eggs
- 1 tbs finely grated Parmesan (plus extra to serve)
- 2 cups baby spinach
- ½ cup frozen peas
- ½ bunch flat leaf parsley
- Pepper for seasoning
- Cook the spaghetti according to packet directions.
- In a frying pan, heat the olive oil over medium-high heat and fry the prosciutto until crispy. Remove the prosciutto from the pan, cut it into small pieces and set aside. Meanwhile, in a small bowl whisk together the eggs and parmesan and season with pepper and chop the parsley.
- Add the peas and spinach to the same frying pan and cook over medium heat until the spinach has wilted and the peas are warmed through. Remove the frying pan from heat and set aside.
- Once cooked, drain the spaghetti, and transfer it back to the saucepan. Set the saucepan on your bench, using a heat protector if you need to. Pour the egg and parmesan mixture over the spaghetti stirring quickly until all the ingredients are well combined and the mixture has a melted to a buttery like consistency. Next, stir in the prosciutto, peas, spinach and parsley.
- Divide between 2 bowls and sprinkle with a little extra parmesan to serve.
- Make sure the spaghetti is off the heat when you pour in the egg and parmesan mixture, or else, you’ll end up with scrambled eggs on pasta…eeek!
- If carbonara with spinach and peas is going to be a battle. Leave them out and serve your carbonara with a side salad featuring your favourite veggies.
- You can easy make this dish gluten friendly. Just use gluten free spaghetti or pasta. Simple.