Simple Buttery Spring Pea Pasta with Prosciutto
Spring-inspired pasta with fresh peas, salty prosciutto, and creamy sauce
Spring-inspired pasta with fresh peas, salty prosciutto, and creamy sauce
- 4 eggs
- 1/2 cup fresh basil chopped
- salt and freshly ground black pepper to taste
- 1 pound bucatini pasta (or your favorite) i also love angel hair for this
- 1/3 cup fresh parsley chopped
- 1/2 cup freshly grated parmesan
- pinch of crushed red pepper flakes
- 6 tablespoons butter cubed or melted (i use salted butter)
- 1 1/2 cups fresh or frozen peas thawed
- 12 slices fresh prosciutto roughly torn
- 8 ounces burrata cheese torn
- 1 bunch fresh watercress
- 4 poached eggs (optional)
- olive oil for drizzling
- Carbohydrate 10.6300858344623 g
- Cholesterol 39.6364583513737 mg
- Fat 14.344147923335 g
- Fiber 2.59093332981768 g
- Protein 7.86002041936343 g
- Saturated Fat 8.92319300411862 g
- Serving Size 1 1 Serving (270g)
- Sodium 329.858000128564 mg
- Sugar 8.03915250464459 g
- Trans Fat 1.01544558381254 g
- Calories 199 calories
Step-by-step
- Bring a large pot of salted water to boil. Boil the pasta until al dente.
- Meanwhile, whisk the eggs together in a bowl. Add the parsley, basil, parmesan and a pinch of both salt and pepper, whisk well. If desired add a pinch of crushed red pepper flakes.
- When the pasta is ready, drain and add the hot pasta right back into the hot pot. Working quickly, add the egg mixture to the hot pasta and immediately begin tossing the pasta. Continue to toss the pasta for 2-3 minutes or until the eggs have cooked and formed a creamy sauce. Add the butter + peas and toss once more. Taste and season with salt and pepper.
- Add the prosciutto and burrata. Divide the pasta among plates or bowls and top with watercress and poached eggs. Drizzle the burrata lightly with olive oil, salt + pepper. Enjoy immediately.
The ingredient list omits how thermal energy transforms raw eggs into a silky sauce without scrambling them. This technique relies entirely on residual heat from the pasta pot. Toss the drained noodles vigorously for precisely two to three minutes until the proteins coagulate smoothly.
Fresh watercress adds a peppery bite that balances the rich dairy components. Preserving ingredient efficiency means buying block parmesan rather than pre-shredded varieties to save money and improve melting performance.
- Boil the bucatini in at least four quarts of heavily salted water to properly hydrate the starch.
- Keep thawed peas vibrant green by blanching them for just thirty seconds if not using them directly from a warm thaw.
- Avoid freezing this prepared dish because the burrata cheese and fresh eggs separate into an oily, grainy texture upon thawing.
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Reheat portions gently on the stovetop over low heat with a splash of water to loosen the fat emulsion.
Fresh watercress adds a peppery bite that balances the rich dairy components. Preserving ingredient efficiency means buying block parmesan rather than pre-shredded varieties to save money and improve melting performance.
