Prosciutto Pasta Carbonara

with pine nuts and peas

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Tree Nuts

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

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 adding an exquisite touch. Caviar wishes and champagne dreams, dear customer!

Tip: Watch the pine nuts closely when cooking so they don't burn.

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 oz. Light Cream
  • ¼ tsp. Red Pepper Flakes
  • 2 oz. Peas

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
    699
  • Carbohydrates
    83g
  • Fat
    31g
  • Protein
    14g
  • Sodium
    965mg

Recipe Steps

You Will Need

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

Before You Cook

  • 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.

  • 2

    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. Immediately, remove pine nuts to a plate or bowl. Reserve pan; no need to wipe clean.

  • 3

    Crisp the Prosciutto

    Line a plate with a paper towel. Return pan used to toast pine nuts to 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.

  • 4

    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). Then stir occasionally until thick enough to coat the back of a spoon, 3-4 minutes.

  • 5

    Finish the Dish

    Stir in pecorino (reserving a pinch for garnish) pasta, peas, and prosciutto until heated through, 30-60 seconds. Plate dish as pictured on front of card, garnishing with pine nuts and remaining pecorino. Bon appétit!

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