Pappardelle carbonara

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

  • 20 mins cooking
  • Serves 4
  • Print


Pappardelle carbonara
  • 375 gram pappardelle pasta
  • 8 slice prosciutto, thinly sliced
  • 3 eggs
  • 1/2 cup pouring cream
  • 1/2 cup finely grated parmesan cheese
  • 1/4 cup coarsely chopped fresh flat-leaf parsley


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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