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pesto carbonara with crispy prosciutto on a plate with pesto in a bowl and a glass of wine next to it
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5 from 5 votes

Pesto Carbonara with Crispy Prosciutto

Pesto Carbonara with Crispy Prosciutto is a quick and easy pasta that's full of pesto and fresh herbs! Make this in less than 30 minutes!
Prep Time5 mins
Cook Time25 mins
Course: Dinner, Lunch
Cuisine: Italian Inspired
Servings: 4 servings
Calories: 524kcal
Author: Britney


  • 7-8 slices Prosciutto
  • 2 large Eggs
  • 2 Egg Yolks
  • 1 ½ cups Freshly Grated Parmesan, additional for topping
  • ½ cup Asiago, grated , additional for topping
  • 4 tbsps Pesto
  • 1 tbsp Thyme, fresh, additional for topping
  • Salt and Pepper, as desired
  • 1 lb Bucatini


  • Preheat oven to 400 degrees. Add prosciutto to a baking sheet and roast in the oven for about 6-7 minutes. Set aside.
  • Make the pesto carbonara - In a large bowl, combine egg, egg yolks, Parmesan, pesto, thyme, and Asiago cheese. Whisk together vigorously until bubbly and all ingredients are mixed together, about 30-45 seconds. Generously season with salt and pepper. Set aside.
  • Cook Bucatini according to package instructions. Save ½ cup of pasta water and drain pasta (do not rinse the pasta). Add Pasta to the pesto carbonara and toss together. If you'd like to thin out the sauce, add pasta water, one tablespoon at a time. This is optional, you do not have to add any pasta water if you like the consistency.
  • Break the prosciutto into pieces with your hands and add on top of the pasta. Top with additional thyme, parmesan, and Asaigo cheese.


Calories: 524kcal