EGG NOODLE CARBONARA WITH CRISPT PROSCIUTTO LEEKS AND PEAS

I hate when people say recipes are super easy and they absolutely aren’t SO trust me when I say carbonara actually is easy I swear. The reason I used both prosciutto and bacon is I wanted the fat from the bacon for the sauce (which prosciutto won’t give you) but I LOVE prosciutto so I had to just top it with some of that as well. You def can just do bacon though if you want. I also opted for a thicker egg noodle versus spaghetti which I would recommend. Recipe below:

Egg noodles
3 eggs (1 for the top and 2 in the sauce)
About 1 cup shredded parm (and more for topping)
3 pieces of prosciutto roughly chopped
2 strips of bacon roughly chopped
1 leek thinly sliced
Frozen peas

Cook pasta in salted water, making sure to reserve 1 cup pasta water. In a bowl, whisk 2 eggs and add in shredded parm, salt and plenty of pepper. Meanwhile, cook bacon in a pan until crispy. Remove from pan and set aside. Add in leeks and peas on high heat (make sure to keep all bacon fat in the pan) for about 3 min. Remove from pan and add in prosciutto for about 45 seconds. Remove and set aside. Add cooked pasta to pan with rendered fat and turn off heat. Pour egg/cheese mixture over pasta and combine. Being careful not to add too much pour in about 1/3 of the pasta water. You likely won’t need the full cup, so just add slowly until the cheese is melting and the sauce is becoming creamy. Add in the peas and leeks and continue combining. Serve and top with lots of red pepper flakes, more parm and an egg yolk if you want the pasta to be even more creamy (egg yolk is optional). Enjoy!