Light but hearty, this Skinny Capellini Carbonara recipe is quick and easy for busy weeknight dinners.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Dinner
Cuisine: Italian
Keyword: carbonara
Servings: 4servings
Calories: 475kcal
Ingredients
1/2poundcapellini
4ouncesdiced proscuitto
1clovegarlicminced
4large eggsat room temperature
1/2cupgrated parmesan cheeseat room temperature
1/8teaspoonkosher salt
fresh ground black pepper
1/2cupcooked peas
Instructions
In a large skillet over medium heat, brown the proscuitto until golden, approximately 5 minutes. Add the garlic and cook for one minute. Turn off the heat.
In a large pot of salted boiling water, cook the pasta until al dente. Approximately 2-3 minutes.
While the pasta cooks, whisk the eggs with the cheese, salt and pepper. Slowly whisk in 1/2 cup of pasta water to the eggs to temper them. (So they don't scramble when mixed into the pasta.)
Remove the pasta with a slotted spoon and transfer to the skillet with the proscuitto. Mix the pasta with the fat and proscuitto and then slowly add the eggs to the pasta while stirring constantly. If the pasta still seems dry add another 1/4 cup of the pasta water and stir until cream. Fold in the peas and serve immediately.