Traditional Carbonara with Prosciutto di San Daniele

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!

Ingredients Needed

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

Serving Suggestions

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

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