Quick & Easy

Pappardelle carbonara

Using wide, tender pappardelle means more surface area to carry that delicious, cheesy, prosciutto-packed carbonara sauce right to your watering mouth.
pappardelle carbonara



1.Cook pasta in large saucepan of boiling water until tender; drain, reserving ½ cup cooking liquid. Return pasta to pan over low heat.
2.Meanwhile, cook prosciutto in heated oiled large frying pan until crisp; remove from pan.
3.Combine eggs, cream and cheese in large jug. Add egg mixture, reserved cooking liquid, half the parsley and half the prosciutto to pasta; toss gently, season to taste.
4.Serve pasta topped with remaining prosciutto and parsley.

Pappardelle are flat, wide, pasta ribbons; ­sometimes they have scalloped edges. Tagliatelle or fettuccine can be substituted.


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