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Prep
Difficulty
Easy
Time
Estimate
30 mins
Boil the water. Prepare the salad first and then saute the prosciutto in the same pan for the snap peas and carbonara. Then divide the bacon into two pans, one for the carbonara and the other for the snap peas. As the pasta boils finish up each and then toss the pasta at the last minute. If desired you can even toss the snap peas in with the pasta.
The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.
Bacon & eggs become elegant coating strands of long spaghetti. The ingredients are often at home, except maybe the prosciutto. But, if you have regular bacon, pancetta or even ham, that works as well. Gluten-free spaghetti works for this recipe too.
Crunchy prosciutto adds a salty balance to garden sweet snap peas.
