pasta carbonara
(3 ratings)
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This is from a favorite old cookbook. The secret of this dish is the beaten raw egg that coats the pasta and the bits of sausage and cheese. If possible use a good, aged Parmesano Reggiano. It won't turn into a lumpy mess like a cheaper, un-aged cheese. Make sure all your ingredients are prepped before you begin. The steps go quickly and you're ready to serve immediately.
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(3 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For pasta carbonara
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1/4 lbmild italian sausage
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1/4 lbthinly sliced prosciutto or cooked ham
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4 Tbspbutter
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1/2 cchopped fresh parsley
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3 lgeggs, well beaten
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1/2 cfreshly grated parmesan cheese
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freshly ground black pepper
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1/2 lbspaghetti
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salted water
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additional grated parmesan cheese
How To Make pasta carbonara
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1Remove casings from sausages and crumble meat. Finely chop prosciutto. In a wide frying pan over medium-low heat, melt 2 tablesppons of the butter. Add the sausage and half the prosciutto to pan and cook, stirring, until sausage is lightly browned and prosciutto is curled (about 10 minutes). Stir in remaining prosciutto.
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2Cook spaghetti in a large pot of boiling salted water according to package directions until al dente. Drain well and add hot meat mixture.
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3Just before serving add rest of butter, and parsley to spaghetti mixture; mix quickly to blend. At once pour in eggs and quickly lift and mix spaghetti to coat well with egg. Sprinkle in the 1/2 cup of Parmesan cheese and a dash of pepper; mix again. Serve with additional Parmesan cheese.
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