Prosciutto and Mushroom Carbonara

with Asiago and peas

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This meal could go by another name: “A cured meat and umami bomb of flavor, all tangled with pasta.” But that's too long a name to go on the recipe card and besides, you already know what we mean when we say “prosciutto” and “mushrooms.” But this pasta also has a creamy lemon-y sauce, not to mention butter and cheese… now we're talking paragraphs, not meal titles.

In Your Box (serves 2)

  • Info
    ⅓ oz. Butter
  • Info
    2 oz. Shredded Asiago Cheese
  • 6 oz. Cremini Mushrooms
  • 2 oz. Peas
  • 2 Garlic Cloves
  • Info
    6 oz. Linguine
  • Info
    2 oz. Sour Cream
  • 1 Lemon
  • 3 oz. Prosciutto

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    654
  • Carbohydrates
    75g
  • Fat
    25g
  • Protein
    24g
  • Sodium
    1064mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Pasta
    1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Mince garlic. Cut mushrooms into ¼" slices. Halve and juice lemon.

  • Step 3 - Crisp the Prosciutto
    3

    Crisp the Prosciutto

    Remove prosciutto from refrigerator. Line a plate with a paper towel. Place a large non-stick pan over medium heat and add ½ tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side. Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Mushrooms
    4

    Cook the Mushrooms

    Return pan used to crisp prosciutto to medium-high heat and add 1 tsp. olive oil. Add mushrooms and a pinch of pepper to hot pan and stir occasionally until mushrooms begin to brown, 3-4 minutes. Add garlic and stir constantly until aromatic, 30-60 seconds.

  • Step 5 - Make Sauce and Finish Dish
    5

    Make Sauce and Finish Dish

    Stir pasta, butter, and half the reserved pasta cooking water into pan until butter is melted. Stir in peas and half the Asiago (reserve remaining for garnish) until cheese melts, 30-60 seconds. Remove from burner and stir in sour cream, 2 tsp. lemon juice, and half the prosciutto (reserve remaining for garnish). If sauce is too thick, add additional pasta cooking water 1 Tbsp. at a time until desired consistency is reached. Taste, and season with a pinch of salt and pepper if desired. Plate dish as pictured on front of card, garnishing with remaining prosciutto and remaining Asiago. Bon appétit!

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