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- Recipes
- Ingredients
- Pasta
- Italian pasta
- Carbonara
This is a twist on carbonara. If you use frozen peas, microwave them in a bit of water first for about 3 to 5 minutes so that they're cooked through.
72 people made this
IngredientsServes: 4
- 250g farfalle pasta
- 225g prosciutto, sliced
- 475ml double cream
- 120g freshly grated Parmesan cheese
- 275g garden peas, frozen or tinned
- salt to taste
- 40g freshly grated Parmesan cheese
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Bring a large pot of lightly salted water to the boil. Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
- Lightly grease a frying pan with cooking spray or a drizzle of olive oil. Cook the prosciutto in the frying pan over medium heat until just brown, 3 to 5 minutes. Remove from heat, drain excess fat and set prosciutto aside on kitchen paper.
- Meanwhile, heat the cream in a saucepan over medium-low heat. Slowly stir in 120g Parmesan cheese in small amounts. When all the cheese has been melted, stir in the peas and prosciutto. Allow to heat for 2 minutes more. Pour over drained pasta and toss lightly. Season with salt to taste and sprinkle with 40g Parmesan cheese.
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Reviews & ratingsAverage global rating:(76)
Reviews in English (58)
by Mary Sheridan
Great recipe; can't help but wonder why people prepare meals such as this and consequently criticize the fat and sodium content. If it's your desire to cut down on your fat and sodium intake, for the love......make something that's low in fat and sodium. Don't screw up someone else's recipe and then complain about it!-02 Jun 2009
by LaTrif
This is to die for. The only thing I did change was using roasted garlic and frozen peas instead of canned. I just placed the frozen peas in a little warm water until they thawed, then added them. Canned peas are a bit too mushy for my family. Thank you so much for submitting this recipe. It works every time!-05 Jul 2007
by Lyndsie
I've tried this recipe with minor changes--I love roasted garlic, so I roasted a head (40 mins in an oven @ 425, covered in olive oil and in a foil pouch) and caramelized onion. It is to DIE for!-29 Jun 2007
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