Carbonara alla Papalina

Method

1. Shell the fresh peas.
2. In a bowl, combine 1 whole egg and 4 egg yolks.
3. Add grated Parmigiano Reggiano to the egg mixture. Season with black pepper. Whisk vigorously to create a cream.
4. (Optional) To make crispy Parmigiano rinds: cut leftover Parmigiano rinds into small cubes, place on a plate, and microwave at full power for 60 seconds.
5. Blanch the peas in boiling water, then shock them in ice water to preserve color. Drain.
6. Cut the prosciutto cotto into strips.
7. Heat a drizzle of oil in a pan and fry the prosciutto cotto strips until crispy.
8. Add the blanched peas to the pan with the prosciutto and toss.
9. Cook the rigatoni in salted boiling water until al dente.
10. Transfer the pasta directly into the pan with the prosciutto and peas. Add a little pasta water if needed.
11. Remove the pan from the heat and pour in the egg and Parmigiano cream. Toss vigorously until the sauce coats the pasta and becomes creamy.
12. Serve immediately, garnishing with a few raw peas and the crispy Parmigiano rinds.