Spring Pea Carbonara

Time 20 minutes
Yields Serves 2 to 4
Spring Pea Carbonara
(Leslie Grow / For The Times)

Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the package directs. Add the peas and cook for 2 minutes more.


Meanwhile, whisk the eggs in a large bowl until smooth. Add the cheese and mix until evenly incorporated.


Reserve ½ cup pasta cooking water. Drain the pasta and peas in a large colander and shake to cool slightly. Pour into the bowl with the egg mixture. Toss gently until evenly coated. For a thinner sauce, toss in the reserved water, 1 tablespoon at a time, until you get the consistency you want.


Season lightly with salt and generously with freshly ground black pepper. Fold in the prosciutto until laced through the noodles. Serve immediately.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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