Spaghetti Carbonara With Roasted Garlic
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 eggs, at room temperature
- 10 garlic cloves
- 2 ounces olive oil (divided 1/1)
- 8 ounces prosciutto (cut into 1/4 strips)
- 6 ounces pecorino romano cheese (grated just before adding)
- 1 lb spaghetti noodles (not thin)
- ample water for boiling noodles
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.
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RECIPE SUBMITTED BY
dojemi
United States