Spaghetti Carbonara With Parslied Proscuitto Breadcrumbs
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 slices prosciutto
- 2 slices country bread, 1 day old
- 4 tablespoons fresh parsley, finely chopped and divided
- 1 lb spaghetti
- 1⁄2 lb pancetta, 1/4 inch large dice (Guanciale is more authentic, if you can find it, cured pig's jowl. Don't knock it 'til you've tried )
- 4 large eggs, very very fresh
- 1 tablespoon garlic, finely chopped
- 1 cup pecorino romano cheese, freshly grated
- 2 tablespoons extra virgin olive oil
- fresh ground black pepper
- 1⁄4 cup parmigiano-reggiano cheese, for topping
directions
- Preheat oven to 375 degrees. Place prosciutto and country bread on a baking sheet. Bake until the prosciutto is crispy and bread is browned and dry, 7 to 10 minutes. If one is done before the other, remove from sheet and place on a paper-towel lined plate. Let cool, then pulse with 2 tablespoons parsley in food processor until finely ground. Discard any pieces of bread that did not grind down. Set aside.
- Put water on to boil for the pasta; don't forget to liberally salt it.
- In a large non-stick saute pan over medium heat, saute the pancetta/guanciale in olive oil until most of the fat is rendered and it's just a bit crisp on the outside. Add garlic and cook until golden brown, 1-2 minutes. Set the pan aside to cool - the eggs will overcook if you don't allow it to rest for 2-3 minutes.
- Crack eggs into a large bowl and whisk with Romano cheese.
- Cook the pasta to the box instructions for “al dente”, strain and toss into the skillet with the pancetta/guanciale. Reserve a cup of the pasta cooking water to thin your sauce later if needed.
- Add eggs to the pasta along with remaining parsley, and toss to coat - the heat from the pasta will cook the eggs, and cheese into beautiful, creamy sauce. If the sauce is too thick for you, add a bit of the reserved pasta cooking water. Salt and liberally pepper the pasta to taste. Place pasta in bowl used to beat eggs and toss one more time before serving - this is key for extra silky sauce!
- To serve, top with the proscuitto breadcrumbs and freshly grated parmesan.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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