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spaghetti carbonara recipe

Creamy Prosciutto Carbonara with Egg Yolks

This indulgent carbonara features prosciutto, egg yolks, and half-and-half for a luxuriously creamy sauce that coats every strand of pasta perfectly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6-12 ounces prosciutto ham chopped into small chunks
  • 3 pints half-and-half
  • 6 ounces grated Parmesan cheese
  • 12 hard-boiled egg yolks
  • 2 teaspoons black pepper
  • 2 teaspoons oregano
  • pasta of your choice
  • cornstarch optional, for thickening

Method
 

  1. Chop the prosciutto into small chunks.
  2. In a bowl, combine the hard-boiled egg yolks, grated Parmesan cheese, black pepper, and oregano. Use a fork to break up the yolks until well mixed.
  3. Add the chopped prosciutto and half-and-half to the bowl, stirring to combine.
  4. Pour the mixture into a saucepan and simmer over low heat while the pasta cooks to al dente.
  5. If a thicker sauce is desired, stir in cornstarch as needed.
  6. Drain the cooked pasta, reserving some starchy water.
  7. Toss the hot pasta with the creamy sauce until well coated, adding reserved pasta water if necessary to loosen the sauce.
  8. Season with additional black pepper to taste and serve immediately.

Notes

The sauce will thicken as it cools, so adjust consistency with reserved pasta water if needed.