My all-time favourite pasta dish is Spaghetti Carbonara, so I perked right up when I saw this recipe in the April 27 edition of the Toronto Star. It is from Mario Batali’s new cookbook “Molto Gusto: Easy Italian Cooking” and is a great new find.

I was really pleased to see that the recipe uses proscuitto instead of bacon. Bacon is off-limits in our house, because of the nitrites and other artificial ingredients it contains. (my husband has life-threatening allergies to food additives and preservatives). A couple of hints when using prosciutto in this way: First, be sure to get it thinly sliced, so it crisps in the pan, and second, don’t add salt to the recipe because the proscuitto and parmigiano-reggiano contain all the salt you need.

This dish is fast to make and very tasty. Enjoy!

This tasty dish is from Mario Batali's "Molto Gusto: Easy Italian Cooking"

Penne, Peas, Prosciutto

Ingredients:

24 cups (6L) water

3 tbsp (45 mL) kosher salt

1 lb (450 g) penne rigate

6 tbsp (90 mL) extra-virgin olive oil

8 oz (225 g) thinly sliced prosciutto, cut in 1-inch squares

2 cups (500 mL) frozen peas, thawed

4 large eggs

1 cup freshly grated Parmigiano-Reggiano

Coarsely ground black pepper

Preparation:

Bring water to boil in large saucepan over high heat. Add salt, then pasta. Cook as per package instructions until just al dente. Drain, reserving 1/2 cup (125 mL) cooking liquid.

Meanwhile, combine 3 tbsp (45 mL) oil and prosciutto in large, wide saucepan over medium-high heat. Cook, stirring often, until prosciutto has rendered some of its fat and is golden brown, about 5 minutes. Remove from heat; stir in peas.

In medium bowl, whisk eggs. Whisk in remaining 3 tbsp (45 mL) oil and 1/4 cup (63 mL) reserved cooking liquid.

Add pasta to prosciutto mixture. Toss over medium heat to mix well. Add egg mixture. Stir and toss vigorously to slightly cook eggs. Add some or all of remaining 1/4 cup (63 mL) reserved cooking liquid if needed to loosen sauce). Stir in cheese. Season with pepper. Makes 6 servings.