Name: Pappardelle carbonara
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

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

Serves 4

Cook

20M

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook