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Kitchen Notebook

August 15, 2016

Fettuccine Carbonara with Peas and Prosciutto

35 Mins

Prep Time: 35 minutes

Serves 4


  • 1 lb Fresh Fettuccine
  • 3 ounces Prosciutto, sliced into strips
  • 10 ounces Sugar Snap Peas, cut in half or English Peas, shelled
  • 1 cup Hard Salty Cheese (Parmesan, Grana Padano, or Pecorino Romano would all be delicious), grated
  • 3 Eggs, lightly scrambled
  • 2 Tbsp. Olive Oil
  • Salt and Pepper to taste

Place a large pot with lightly salted water to boil over a high flame .

In a large sauté pan over a medium flame, stir together the prosciutto and olive oil. Continue stirring and cook until slightly crisp. Remove the prosciutto and set aside.

Cook the pasta in the boiling water until just al dente. Reserve a 1/4 cup of the cooking water and drain.

In the same pan used to cook the prosciutto, over medium heat, add the peas and stir for 2 minutes. Add the reserved water and pasta and stir again, cooking for 1 minute. Turn off the heat and add the cheese and eggs, stirring constantly until well coated. Fold in the crisped prosciutto and season with salt and pepper to taste. Serve immediately with more grated cheese, if desired.

35 Mins Cheese Dinner Italian Meat Pasta Peas Prosciutto Recipe Summer

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35 Mins Cheese Dinner Italian Meat Pasta Peas Prosciutto Recipe Summer

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