Chef Sean Mckay's spaghetti carbonara with green peas
Cook like a chef with this extraordinary dish which looks much harder to cook than it is. Just follow our directions and enjoy.
1/2 cup Parmesan reggiano cheese, grated
1/2 pound spaghetti
2 tablespoons extra-virgin olive oil
100 grams prosciutto, thinly sliced
1/4 cup unsalted butter
2 cloves garlic, thinly sliced
1 cup frozen green peas, cooked and partially pureed
Coarse salt and freshly ground pepper
In medium bowl, whisk 3 eggs and Parmesan, season with pepper, set aside. Soft boil 2 eggs for 6 minutes in pot of boiling water, instantly remove from heat; set aside.
Boil pasta according to package directions in well-salted water, drain reserving ½ cup pasta water. In large skillet heat olive oil over medium heat and fry prosciutto for 1 minute each side, drain on paper towels. In same skillet melt butter, then add pasta and egg mixture and toss, add a little pasta water, increase heat slightly and toss until thickened. Remove from heat, top with eggs and prosciutto season and serve immediately.
If serving with peas, using a large spoon, smear peas on plate leaving some whole, top with eggs and prosciutto season and serve immediately.