Meal Kit
Prosciutto and Mushroom Carbonara
with Asiago and peas
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
Chef
Patrick Le Beau
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)
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6 oz. Linguine
- 1 Lemon
- 4 oz. Cremini Mushrooms
- 3 oz. Peas
- 2 oz. Prosciutto
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2 oz. Sour Cream
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1 oz. Shredded Asiago Cheese
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⅓ oz. Butter
- 2 Garlic Cloves
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.
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Nutrition (per serving)
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Calories580
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Carbohydrates76g
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Net Carbs68g
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Fat21g
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Protein26g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Pasta
Once water in medium pot is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Halve and juice lemon.Mince garlic. -
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 1/2 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. -
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 salt and pepper to hot pan. Stir occasionally until beginning to brown, 3-4 minutes.Add garlic and stir constantly until aromatic, 30-60 seconds. -
5 Make Sauce and Finish Dish
Stir pasta, butter, a pinch of salt, and half the reserved pasta cooking water into hot pan until butter is melted. Stir in peas and half the cheese (reserve remaining for garnish) until cheese melts, 30-60 seconds.
Remove from burner and stir in sour cream, 2 tsp. lemon juice, half the prosciutto (reserve remaining for garnish), 1/4 tsp. salt, and a pinch of pepper. If sauce is too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, garnishing with remaining prosciutto and remaining cheese. Bon appétit!
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