Spring Pea Carbonara Recipe - Los Angeles Times
The creaminess of carbonara comes from eggs and Parmesan blending into a silky sauce when tossed with al dente noodles. Just make sure the noodles aren’t too hot before tossing or the eggs will...
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Cooking tools:
- Pepper mill
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 1 package pappardelle (8 to 9 ounces)
- 1 cup frozen peas
- 2 large eggs
- 1 cup finely grated Parmigiano-Reggiano cheese, plus more
- 4 ounces very thinly sliced prosciutto, torn
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