Spaghetti Carbonara With Roasted Garlic

"Simple and delicious pasta dish. I found this on FoodBuzz. It is highly recommended by the poster to be sure the pasta bowls are all hot when the final dish is assembled to assure the complete melding of flavors and adequate cooking of the eggs."
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Ready In:




  • 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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