Spaghetti Carbonara
30 Minutes
4 Servings
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How to make
Put up a large pot of generously salted water and bring to a boil. In the mean time, place strips of prosciutto into a fry pan over medium-high heat. Cook until crispy. Using a slotted spoon, transfer the prosciutto to a plate. Remove pan from heat and cook garlic with the residual heat(do not burn). Beat the eggs into a separate bowl and stir in the parmesan cheese. Set aside. Once large pot of water is rapidly boiling, add the spaghetti and cook according to package directions. Drain the pasta, reserving 1 cup of the cooking water and place back into pot. At this point the prosciutto should be cool enough to chop up into bits. Stir the egg mixture into the pasta along with the prosciutto bits and immediately add 1/2 cup of the reserved cooking water. Stir well, add salt and pepper. Plate the pasta onto separate dishes and add the parmesan shavings. Use the remaining 1/2 cup cooking water to thin out any remaining pasta.
Ingredients
4 to 6 ounces of prosciutto
4 garlic cloves
2 room temperature eggs
3/4 cup grated parmesan cheese
1 pound spaghetti or bucattini pasta
salt and pepper to taste
parmesan shavings
1 cup pasta water