Tuesday, June 28, 2022

20 Minute Pasta Carbonara with Crispy Prosciutto and Burrata.

Oh, this was tasty! 
I have made this before. The original recipe is from HalfBakedHarvest.com. I made a couple of edits this time. Changed the pasta, left out the spinach and of course, no garlic. 

It was easy to put this together. And it was nice to be able to get all the herbs from the deck.

3 ounces prosciutto, torn
3 large eggs, at room temperature, beaten***
3/4 cup freshly grated Parmesan cheese
1/4 cup fresh basil, chopped (or 2 tablespoons dried basil)
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
1 tablespoon chopped fresh chives (or 1 teaspoon onion powder)
1 pound dry Penne pasta 
2 tablespoons salted butter, at room temperature
kosher salt and black pepper
8 ounces burrata or ricotta cheese, at room temperature


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.
    Meanwhile, whisk together the eggs, Parmesan, basil, thyme, and chives, in a large serving bowl.
    Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before draining, scoop out about 1 cup of pasta water, then drain.
    Immediately add the hot pasta to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the butter and gently toss to combine. Season with salt and pepper.
    Divide the pasta among plates and top with freshly torn burrata cheese, the crispy prosciutto, and fresh herbs. Drizzle a bit of olive oil over top. 
*** Don't have your eggs to room temp when you start this recipe. Read this-
To bring whole eggs to room temperature quickly, fill a small or medium bowl with warm water. You want the temperature to feel like a warm bath (you don’t want to end up accidentally cooking the eggs). Carefully place the eggs in the water and let them sit for 5 to 10 minutes. If you do this at the beginning of prepping a recipe, the eggs will be at room temperature right as you finish measuring out the rest of your ingredients.

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