This Traditional Carboanara with Prosciutto di San Daniele is a simple yet decadent dinner. Tender pasta is tossed in a rich, velvety sauce then finished off with prosciutto, artichoke hearts, and a sprinkle of Grana Padano cheese.
Pasta carbonara is one of those simple, timeless dishes that will just always be in style. It’s comforting, delicious, and satisfying every time!
Essentially, the recipe involves mixing egg yolk into hot pasta to create a velvety-rich coating. Adding some cured meat, shaved hard cheese, and freshly ground black pepper enhances the luxuriousness of the dish.
Traditional pasta carbonara consists of pasta, egg yolks, cured ham, cheese, black pepper, and salt. For this recipe though, I added a bit to the dish by tossing in rinsed artichoke hearts and using prosciutto di san Daniele and grana Padano cheese.
And it is so darn good!
Since this carbonara recipe is so simple, the key is to use ingredients that shine! I make sure to work with nothing short of the best.
- Pasta – I use spaghetti pasta for this recipe, but you can use whatever pasta shape you prefer. The thickness of spaghetti allows the yolk to coat the pasta perfectly. Other shapes and thicknesses will change results.
- Egg Yolks – the yolk is what creates the classic rich and light yet creamy sauce for carbonara.
- Olive Oil – the oil mixes with the egg yolk to create the sauce.
- Seasonings – I use a simple blend of salt, black pepper, and Girl Carnivore Over-Easy Spice Blend, but salt, pepper, and classic Italian seasoning will work as well.
- Artichoke Hearts – be sure to drain and rinse before adding to the pasta.
- Prosciutto di San Daniele – cured ham, pancetta, or even cooked bacon would work as well.
- Grana Padano – I love the Grana Padano in this recipe, but any hard cheese like romano or parmesan will work. You can find grana padano at the cheese counter in small wedges.
How to Make Traditional Carbonara with Prosciutto di San Daniele
This carbonara recipe takes a quick 15 minutes to come together!
Start by cooking the pasta al dente according to box directions. Drain, then quickly add the egg yolks and toss to coat.
Add in the oil and seasonings, then stir to until the pasta is evenly coated with spices. Fold in the artichoke hearts and prosciutto, then serve with freshly grated Grana Padano and fresh herbs.
Does Pasta Carbonara Have Cream?
Nope! The rich and creamy sauce is created using just egg yolk and seasonings. No cream needed.
Is Pasta Carbonara Safe?
Yes! Adding the eggs into the hot pasta forms the sauce and cooks the eggs at the same time. So, as long as you’re using pasteurized eggs, it’s perfectly safe to eat.
Recipe FAQs & Tips
When adding in the egg, stir immediately and constantly until the pasta is coated. Mixing immediately as the yolk is added to the hot pasta is key. The heat from the pasta helps the yolk to smoothly coat everything. If you don’t work quickly, you risk cooking the yolk. We want a smooth sauce, not chunks of scrambled egg!
I recommend serving the pasta on heat-resistant plates that you can warm ahead of time. I set mine in the oven at 180ºF for a few minutes before serving. This helps keep the pasta warm.
Skip the bulk pepper and grind your own. The flavor just can’t be beat.
Swap the seasoning. I use Girl Carnivore Over-Easy Egg and Everything Blend for this recipe, but you could also use fresh herbs for a bright addition or Italian seasoning for great results.
I love this recipe as-is, but feel free to bulk it up with some veggies if you like. Try onion, peas, mushrooms, broccoli, peppers, you name it.
I recommend serving your carbonara pasta topped with freshly grated Grana Padano cheese and a sprinkle of fresh chopped herbs (fresh chopped basil us best).
If you want to bulk your meal up a bit, serve the pasta with a side of roasted broccoli, smoked brussels sprouts, or a simple green salad.
How to Store
While pasta carbonara is definitely best served right away, leftovers will last in an airtight container in the fridge for up to 3 days.
To reheat, warm on the stove with a splash of water to thin or in small bursts and small portions in the microwave with a sprinkle of water.
More Decadent Recipes
If you’ve tried my Classic Carbonara Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Traditional Carbonara with Prosciutto
- large skillet
- 8 oz pasta
- 2 eggs yolks
- 2 tbsp Olive oil
- 1/4 tsp Salt
- ½ tsp freshly ground black pepper
- 1 tbsp Girl Carnivore Over Easy Spice Blend
- 14 oz Artichoke hearts drained and rinsed
- 3 oz Prosciutto di San Daniele cut into strips
- 2 oz Grana Padano
Boil the Pasta
- Boil the pasta to just al dente as per the package instructions.
Stir in the Egg
- Quickly add the egg yolks to the hot pasta and toss to coat.
- Add the oil, salt, pepper, and GirlCarnivore Over Easy blend and continue to toss until the pasta is evenly coated and speckled throughout with the spices.
- Fold in the artichoke hearts and Prosciutto di San Daniele.
- Divide evenly on serving plates.
- Grate the fresh Grana Padano directly over each plate.
- Garnish with fresh herbs such as basil if desired.
Bookmark this recipe now!Save Recipe BookmarkSaved Recipe!
This is KILLER!! I’m trying this tonight!!
Post pics when you do!