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Artichoke Carbonara with Prosciutto

Savor the flavors of spring with this 20-minute pasta dish featuring our sweet-salty Prosciutto, tender artichoke hearts, shallots, and fres View More expand_more

Savor the flavors of spring with this 20-minute pasta dish featuring our sweet-salty Prosciutto, tender artichoke hearts, shallots, and fresh herbs. Egg yolks and tangy Romano cheese create a gorgeous, glossy sauce you’ll find supremely slurpable!

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Artichoke Carbonara with Prosciutto
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Total Time:
20 mins
school
Skill Level:
Beginner
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Servings:
6 Servings

Ingredients


Product ImageBoneless Prosciutto
1/2 pound
Carando Boneless Prosciutto, Sliced Thin
1/2 pound
1/4 cup
Fresh Shallots, Minced, ¼ cup
1/4 cup
1/4 cup
Fresh Shallots, Minced
1/4 cup
14 ounces
Artichoke Hearts, Sliced
14 ounces
1 pound
Bucatini Pasta, 1 pound
1 pound
2
Whole Eggs
2
4
Egg Yolks
4
1/2 cup
Romano Cheese, Grated
1/2 cup
1/4 cup
Flat Leaf Parsley, Chopped
1/4 cup

Directions


  1. Bring a pot of water to a boil and cook the pasta according to the package instructions.

  2. While the water is coming to a boil, heat a large sauté pan over medium-high heat.

  3. Spray the pan with pan release and gently fry the sliced prosciutto until crispy.

  4. Remove the prosciutto from the pan and drain on paper towels. Reserve.

  5. Add the shallots and sauté until tender.

  6. Add the artichokes and toss to warm through.

  7. Remove the pan from the heat.

  8. Whisk together the eggs, yolks, and Romano cheese, and reserve.

  9. When the pasta is al dente, reserve 2 cups of pasta water, then drain the pasta.

  10. Heat the pan, add the pasta and 1/2 of the pasta water, and bring to a boil.

  11. Remove the pan from the heat and stirring constantly, slowly add the egg mixture until the sauce is silky and creamy. Add additional pasta water to get the desired consistency.

  12. Transfer the pasta to a large serving bowl. Break the prosciutto into pieces and place on top of the pasta. Garnish with the parsley and serve hot.

Life is Delicious. Savor It.

Ingredients


1/2 pound
Carando Boneless Prosciutto, Sliced Thin
1/2 pound
1/4 cup
Fresh Shallots, Minced, ¼ cup
1/4 cup
1/4 cup
Fresh Shallots, Minced
1/4 cup
14 ounces
Artichoke Hearts, Sliced
14 ounces
1 pound
Bucatini Pasta, 1 pound
1 pound
2
Whole Eggs
2
4
Egg Yolks
4
1/2 cup
Romano Cheese, Grated
1/2 cup
1/4 cup
Flat Leaf Parsley, Chopped
1/4 cup

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