Penne Alla Papalina
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 Tbs EVOO4 oz. sliced prosciutto, cut into 1" squares1 cup frozen peas, thawed8 oz. penne rigate2 large eggs1/2 cup grated Parmigiano-ReggianoBlack Pepper
Bring water to boil for cooking pasta.
Cook prosciutto in half the oil until golden brown - 5 minutes.
Add peas to prosciutto and remove from heat.
Boil pasta until al dente - reserve 1/2 cup pasta water.
Whisk eggs in medium bowl - whisk in remaining oil - whisk in 1/4 cup pasta water.
Add pasta to prosciutto and peas - stir over medium heat - add egg mixture - remove from heat - stir to coat noodles - add more pasta water if too thick. Add parmesan and pepper and serve.
Number of Servings: 3
Recipe submitted by SparkPeople user 2FAT2FISH.
Cook prosciutto in half the oil until golden brown - 5 minutes.
Add peas to prosciutto and remove from heat.
Boil pasta until al dente - reserve 1/2 cup pasta water.
Whisk eggs in medium bowl - whisk in remaining oil - whisk in 1/4 cup pasta water.
Add pasta to prosciutto and peas - stir over medium heat - add egg mixture - remove from heat - stir to coat noodles - add more pasta water if too thick. Add parmesan and pepper and serve.
Number of Servings: 3
Recipe submitted by SparkPeople user 2FAT2FISH.
Nutritional Info Amount Per Serving
- Calories: 579.3
- Total Fat: 30.4 g
- Cholesterol: 168.3 mg
- Sodium: 1,069.1 mg
- Total Carbs: 63.0 g
- Dietary Fiber: 10.0 g
- Protein: 28.7 g
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