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Lemony Pasta Carbonara Recipe

This lemony pasta carbonara is a lighter version of a favorite pasta dish, but doesn't skimp on the creaminess of the original. It's quick and perfect for a busy weeknight dinner. Recipe courtesy Rebecca of Be Truly Nourished.

Servings: 4

Active time: 17 minutes

Total time:

Ingredients

  • 3 slices prosciutto
  • 12 oz spaghetti
  • 1 c peas
  • 2 Davidson's Safest Choice® pasteurized egg(s), room temperature
  • 1/2 c + more for garnish Parmesan cheese, grated
  • 1 Tbsp lemon juice
  • 1 tsp extra virgin olive oil
  • freshly ground pepper to taste

Preparation

  1. Heat large frying pan over medium heat, add prosciutto and cook until golden brown. Chop prosciutto into bite sized pieces.
  2. Cook pasta until al-dente, add peas to pot about 1 minute before end of cook time.
  3. While pasta and prosciutto are cooking, crack eggs into small bowl; add grated Parmesan cheese and lemon juice. Set aside.
  4. Drain pasta; reserve 1 cup pasta water.
  5. Add hot pasta and prosciutto to frying pan without heat. Drizzle with olive oil and mix.
  6. Pour egg and cheese mixture over pasta, toss until well combined.
  7. Turn heat on low and add remaining pasta water to desired thickness.
  8. Top with freshly ground pepper. Serve immediately.

Notes

This pasta pairs well with a fresh green salad.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 470
Calories from Fat 90
Total Fat 10g (15% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 110mg (37% DV)
Sodium 500mg (21% DV)
Total
Carbohydrate
71g (24% DV)
Dietary Fiber 6g (24% DV)
Sugars 3g
Protein 24g
Vitamin A 20%
Vitamin C 10%
Calcium 15%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.