March 6, 2013

Prosciutto Carbonara, with Fresh English Peas!

By mikeeaston

Spring veggies are beginning to present themselves,

I can think of no better juxtaposition to the rich-n-salty flavor of ground prosciutto,

nutty parmesan and creamy egg yolks,

IMG_1658

-than with the CRUNCH of fresh english peas -decidedly un-cooked, just gently warmed from the heat of the noodles 

Also today,

Gigli, with wild nettle cream sauce

Cavatelli, with pork ragu

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About mikeeaston

A Chef, Pastiao, Distiller, Butcher, Baker -not a Candle Stick Maker View all posts by mikeeaston
This entry was posted on Wednesday, March 6th, 2013 at 9:47 am and posted in Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed.

One Response to “Prosciutto Carbonara, with Fresh English Peas!”

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