Pasta recipes
Spaghetti carbonara (with prosciutto)
5 (1)
20 min
Serves 2
Italian
Ingredients
- 1 tbsp olive oil 15 ml olive oil
- 1 small red or yellow onion, finely sliced 1 small red or yellow onion, finely sliced
- 4 slice prosciutto (finely chopped) 4 slice prosciutto (finely chopped)
- 2 eggs 2 eggs
- 1/2 cup double cream 120 ml double cream
- 1/2 cup freshly grated Parmesan cheese 120 ml freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
- 8 7/8 oz spaghetti 250 g spaghetti
Method
In a cooking pot over high heat add water for cooking the pasta.
In a saucepan over medium heat add the olive oil and cook the onion and prosciutto. Cook for about 10 minutes, turning occasionally, until the prosciutto is crispy and the onion is caramelized. Remove from heat and set aside.
When the water comes to a boil, add enough salt to it and cook the pasta according to directions on the package (al dente).
In a bowl, combine the two eggs, double cream, Parmesan cheese, salt and pepper. Beat lightly using a fork until ingredients are well combined. Set aside.
When the Pasta is cooked, drain and return to the cooking pot. Add the cooked prosciutto and onions and stir well. Pour in the egg and cream mixture and toss for a while, until the eggs are cooked and the pasta is covered with the sauce.
Serve in individual plates with extra grated Parmesan cheese on top.
In a saucepan over medium heat add the olive oil and cook the onion and prosciutto. Cook for about 10 minutes, turning occasionally, until the prosciutto is crispy and the onion is caramelized. Remove from heat and set aside.
When the water comes to a boil, add enough salt to it and cook the pasta according to directions on the package (al dente).
In a bowl, combine the two eggs, double cream, Parmesan cheese, salt and pepper. Beat lightly using a fork until ingredients are well combined. Set aside.
When the Pasta is cooked, drain and return to the cooking pot. Add the cooked prosciutto and onions and stir well. Pour in the egg and cream mixture and toss for a while, until the eggs are cooked and the pasta is covered with the sauce.
Serve in individual plates with extra grated Parmesan cheese on top.
Cook's notes
You can use regular ham instead of prosciutto (prosciutto is a type of Italian cured ham). You can also add finely chopped mushrooms to the onion and prosciutto mixture.
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