Prosciutto Pasta Carbonara

with pine nuts and peas

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Tree Nuts

A note about serious food allergies

Decadent: a word used for the gaudiest of Robin Leach-esque extravaganzas or commercials for bath oils and spa treatments. The word carries with it the idea of “too much,” but a bowlful of this decadent and divine pasta will leave you with the idea of “more.” More salty perfect prosciutto dancing with creamy pecorino sauce, with a hint of heat from the red pepper flakes. All that gorgeousness clings to a spectacular pasta with pine nuts added an exquisite touch. Caviar wishes and champagne dreams, dear customer!

In Your Box (serves 2)

  • Info
    1 oz. Pecorino Cheese
  • Info
    6 oz. Penne Pasta
  • 1 Shallot
  • 2 Garlic Cloves
  • Info
    ½ oz. Pine Nuts
  • 3 oz. Prosciutto
  • Info
    4 fl. oz. Light Cream
  • ¼ tsp. Red Pepper Flakes
  • 2 oz. Peas
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Cook the Pasta

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 11-12 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare Ingredients and Toast Pine Nuts

    Prepare Ingredients and Toast Pine Nuts

    Peel and mince shallot. Mince garlic. Place a large non-stick pan over medium heat. Add pine nuts to hot, dry pan. Stir occasionally until lightly browned and aromatic, 3-5 minutes. Remove pine nuts to a plate or bowl. Reserve pan; no need to wipe clean.

  • Step 3 - Crisp the Prosciutto

    Crisp the Prosciutto

    Line a plate with a paper towel. Return pan used to toast pine nuts to medium heat with 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 - Make the Sauce

    Make the Sauce

    Return pan used to crisp prosciutto to medium heat. Add 1 tsp. olive oil, shallot, and garlic to hot pan. Cook until aromatic, 30-60 seconds. Stir in pasta cooking water, cream, and red pepper flakes (to taste). Stir occasionally until thick enough to coat back of a spoon, 3-4 minutes. Taste, and season with a pinch of salt and pepper if desired.

  • Step 5 - Finish the Dish

    Finish the Dish

    Stir pecorino (reserving a pinch for garnish) into sauce. Add pasta, peas, and prosciutto. Stir to combine. Plate dish as pictured on front of card, garnishing with pine nuts and remaining pecorino. Bon appétit!