Recipes
Spring Carbonara with Prosciutto
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This Spring Carbonara with Prosciutto combines a light, creamy sauce with asparagus, sweet leeks and peas. It’s all tossed with strings of fresh linguine and just a hint of lemon for the perfect introduction into spring.
Category
Pasta
Recipe Ingredients
4 egg yolks
1 cup grated parmesan cheese, divided
3/4 tsp salt, plus more for seasoning
2 tsp lemon zest
2 tsp olive oil
1/4 lb prosciutto, roughly chopped
3/4 cup chopped leeks
3/4 cup chopped asparagus
9 oz fresh linguine
1/2 cup frozen baby peas
