Pasta Carbonara



Serving size

2 ounces pasta with sauce and peas
30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Pasta Carbonara


3 quart Water
4 ounce Whole Wheat Linguine (or gluten free pasta)
2 tsp. Olive oil
2 Cloves Garlic, raw (lightly crushed)
2 ounces Prosciutto (diced)
1 cup Frozen peas (thawed)
1/4 cup White wine
2 large Egg(s)
1 ounce Parmesan cheese (grated)
1 to taste Black pepper


Place 3 quarts water in a large sauce pan over high heat.

When the water boils add the pasta.

Cook the pasta until it is al dente – about 12 to 15 minutes.

Remove one cup of the pasta water and set aside.

Remove the pasta to a strainer or colander.

Shake well to remove the most of the water and add one teaspoon of olive oil and toss until the pasta is coated.  Set aside.

Leave the remaining pasta water in the large sauce pan and heat over low heat.

Place 2 teaspoons of olive oil in a medium skillet over medium heat.

Add the garlic and prosciutto.

Cook, stirring frequently, until the ham begins to turn crisp.

Adjust the heat so that the garlic doesn’t turn dark brown but light golden.

Add the peas to the strainer with the pasta and immerse the strainer in the hot pasta water.

Let the pasta and peas heat for about 60 seconds.

While the pasta is reheating whisk the eggs together with the grated parmesan and pepper.

When the pasta and peas are hot add them and the white wine to the skillet.

Increase the heat to medium high and toss together for about 10 seconds until the liquid begins to simmer.

Reduce the heat to low.

Discard the garlic and slowly add the egg and cheese mixture while folding the pasta gently with a rubber spatula.

Continue folding until the egg and cheese mixture forms a thick creamy sauce.  Do not allow the sauce to overheat or boil or the eggs will scramble.

When the sauce is creamy and hot serve immediately.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers although the garlic flavoring may be an issue for some.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


This is NOT a low sodium recipe.

Recipe Notes

This is one of those recipes that proves Mediterranean diet is healthy. Lots of good fat, low in saturated fat, high in fiber and full of flavor.

Original recipes generally call for bacon or pancetta but prosciutto is more widely available. At the same time the addition of pea is clearly part of Western variations but it adds so much and makes this a full meal (pretty too).

The key is that the pasta has to be hot, hot, hot when you add the eggs so that they will cook. Once your pasta is in the skillet, turn the heat up and add a bit of pasta water if need be to help mingle the flavors and bring this up to the right temperature.

This does have a little more sodium than our usual target. Those on a very low sodium diet can use low sodium ham as a substitute.

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