Description
A festive twist on the classic Italian spaghetti carbonara, featuring fresh vegetables and crispy prosciutto for a light yet indulgent Christmas meal. This recipe combines tender pasta, sautéed zucchini, asparagus, and onions, all coated in a creamy, tangy egg and Romano cheese sauce, making it perfect for holiday dinners.
Ingredients
Scale
Pasta and Protein
- 6 ounces spaghetti (half a box)
- 3 slices prosciutto
Vegetables
- 1 small sweet onion, diced
- 1 medium zucchini, diced
- 1 bunch asparagus, cut into 1 inch pieces
Sauce
- 4 egg yolks
- 1 teaspoon lemon juice
- 1/2 cup Romano cheese, shredded (Parmesan works great too) plus more for topping
- 1 cup reserved pasta water (hot)
Other
- 2 teaspoons olive oil
Instructions
- Boil Pasta: Add 5-6 quarts of water to a large pot and bring it to a boil over high heat. Add the spaghetti and cook for 8-9 minutes, stirring occasionally until al dente. Reserve at least 1 cup of the hot pasta water before draining the pasta.
- Cook Prosciutto: While the pasta cooks, place the prosciutto slices in a large skillet and cook over medium heat for 5-6 minutes, flipping halfway through until they become slightly crispy. Remove from skillet, let cool slightly, then cut or tear into small pieces.
- Sauté Vegetables: In the same hot skillet, add 2 teaspoons of olive oil, scraping up any browned bits. Add the diced onion, zucchini, and asparagus, cooking over medium heat for 9-10 minutes, stirring occasionally, until vegetables are tender but still crisp.
- Prepare Sauce: In a small bowl, whisk the egg yolks with lemon juice. Temper the eggs by slowly whisking in 1-2 tablespoons of hot reserved pasta water, then continue adding pasta water gradually (totaling 1/4 to 1/2 cup) while whisking until the sauce is smooth and creamy.
- Combine Pasta and Vegetables: Once vegetables are tender, turn off the heat. Add the drained spaghetti to the skillet with vegetables and toss to combine. Sprinkle the shredded Romano cheese evenly over the top.
- Add Egg Sauce: Ensure the stove is off to prevent scrambled eggs. Slowly pour the tempered egg mixture over the spaghetti and vegetables. Immediately toss with a spatula or tongs to coat everything evenly. Turn the heat back on to low, continuously tossing and adding reserved pasta water if needed, until the sauce thickens to desired consistency. Remove from heat and stir in the crispy prosciutto pieces.
- Serve: Plate the spaghetti carbonara, topping with additional Romano or Parmesan cheese. Serve immediately for a creamy, flavorful holiday pasta dish.
Notes
- Reserve enough pasta water to create a silky sauce and to prevent the egg yolks from curdling.
- Do not add egg mixture to a hot skillet to avoid scrambling the eggs; pour it on off heat and toss before gently reheating.
- Parmesan cheese can be substituted for Romano if preferred.
- Adjust the amount of pasta water if the sauce seems too thick or dry.
- Use fresh egg yolks for best flavor and texture.
