So, I’ve been in a big pasta mood lately, as you can probably tell by what I’ve posted. Plus, it’s super easy to make good pasta and lately I’ve been too tired to try and make something more involved. This dish is not hard, and I actually didn’t put bacon/prosciutto in it because I forgot to buy it, ha, and it was still really good. I recommend putting at least 1.5 tsp of salt in it, as this recipe leaves it to your discretion I didn’t put enough in and had to add to it while eating. I also just used a regular small white onion instead of a shallot so that’s up to you as well. For me, simpler is always better. Even if it’s what’s simpler at the grocery store to grab. There’s several steps to this recipe, but don’t let that scare you, it’s not hard at all, and actually it would be pretty hard to mess up. Go for it! Everyone will love it, I have my toddler and husband as proof🙂.
2 eggs, plus 2 egg yolks
1½ cups heavy cream
⅔ cup freshly grated Parmesan cheese, plus more for serving
1 teaspoon finely grated lemon zest
2 tablespoons chopped fresh parsley leaves
2 teaspoons plus 1 tablespoon olive oil, divided
4 ounces prosciutto, thinly sliced
3 garlic cloves, finely chopped
1 shallot, diced
1 lb chicken breast, cut into thin strips
½ lb. dried spaghetti
⅔ cup peas (fresh or frozen)
salt and freshly ground black pepper, to taste
In a large bowl, whisk the eggs and egg yolks. Add the heavy cream, Parmesan, lemon zest and parsley, and whisk to blend. Set aside.
Cook the spaghetti in the salted boiling water until just al dente according to package directions. Drain.
Heat two teaspoons of olive oil in a heavy large frying pan over medium heat. Add the prosciutto, garlic and shallot, and saute, stirring occasionally, until fat begins to render, about 5 minutes. Remove from the pan and set aside.
Heat the remaining 1 tablespoon of olive oil in the same pan. Add the chicken, season with salt and pepper, and stir-fry on medium heat until the chicken is cooked through, about 7 minutes. Turn the heat on medium-low. Add prosciutto and stir to combine. Next, add the spaghetti, egg and cream mixture and peas, and toss over medium heat until the sauce coats the pasta thickly, about 4-5 minutes (sauce will thicken as it stands). Do not boil! Taste, and season with salt and pepper, as desired.