Spaghetti Carbonara With Roasted Garlic

DIRECTIONS

• 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.