Ingredients

The following ingredients have 4 Servings
  • 1 pound spaghetti
  • 2 tablespoons sea salt
  • 2 tablespoons extra virgin olive oil
  • 4 ounces prosciutto (thinly sliced or diced)
  • 1 cup Parmigiano Reggiano
  • 3 eggs
  • 1 cup frozen English peas (thawed)
  • salt & pepper (to taste)

Instruction

  • Add olive oil to a dutch oven or deep skillet and cook the prosciutto over medium-high heat until it is crisp.
  • Set prosciutto aside and pour off the oil from the pot saving about 3 tablespoons to add back (if you don't have 3 tablespoons you can add more olive oil to equal 3 tablespoons).
  • In a bowl whisk together the eggs and cheese.
  • Cook your spaghetti, according to package instructions, in water salted with Sale Marino di Trapani (PGI Italian Sea Salt). When it is cooked to a perfect al dente use a heat-proof measuring cup to reserve 1 cup of pasta water before draining the pasta.
  • Add the reserved oil back to your dutch oven and heat it over medium heat.
  • Once the oil is warm add your cooked and drained pasta, then slowly pour the egg mixture over it stirring and turning the pasta to coat it. If it becomes a little dry add the pasta water, a small amount at a time, to loosen the pasta up.
  • Add your prosciutto, English peas, and toss together until the peas are warmed through.
  • Serve with a little extra Parmigiano Reggiano and salt and pepper to taste.