Spaghetti Carbonara With Roasted Garlic

READY IN: 40mins




  • Preheat oven to 350º.
  • Roast the Garlic:
  • Peel 10 cloves of garlic and cut into almond-sized pieces if the cloves are large.
  • Put a generous tablespoon of oil onto the center of an 8-inch sheet of foil, plonk the garlic on top and fold to make a sealed pouch.
  • Bake for 12 minutes, and set aside.
  • Do not open foil pouch for at least 5 minutes after removing from the oven.
  • Cook the pasta:
  • Bring water to boil in a large pot.
  • Add the pasta and time for 1 minute less than the cooking instructions.
  • Cook the prosciutto:
  • Heat the rest of the oil in a 12-inch skillet over medium-low heat.
  • When there is 5 minutes left on the pasta, add the prosciutto.
  • When there is 2 minutes left on the pasta, add the garlic.
  • Lower the heat if necessary.
  • You want these ingredients hot but not sizzling.
  • Heat the bowls:
  • Put 4 pasta bowls or wide soup bowls into the oven to heat for 2 or 3 minutes.
  • Final cooking and plating:
  • Remove pasta when slightly undercooked, and drain in a colander.
  • Whisk the two eggs vigorously and set aside.
  • Bring the prosciutto and garlic back up to medium heat and toss in the pasta, primping it as you would a stir-fry.
  • Cook for a minute or two.
  • Remove the bowls from the oven and set to one side.
  • Add the noodles, dividing them and the toppings into four portions, and put some of the egg directly over each portion, stirring slightly.
  • When the egg has set (30 seconds or less), top generously with pecorino romano cheese.
  • Toss lightly.
  • Serve immediately with thick slices of foamy ciabatta bread (or Lago di Como bread) and slathers of fresh butter.