Spaghetti Carbonara

Carbonara is one of those pasta dishes that makes me want to twirl up a giant bite onto my fork and shovel it in my face. It’s everything I love- creamy, cheesy, and loaded with crispy prosciutto. The butter, cream, cheese, and egg all come together in this dish to coat every single strand of pasta with a glossy, thick, silky sauce you will NOT be able to get enough of.

Here’s what you’ll need:

• Spaghetti or any other long pasta that is able to be twirled up into giant heaps
• Butter one stick!
• Heavy cream
• Egg yolks 2 of ‘em, plus 1 for garnish if you want
• Prosciutto no, not bacon!
• Freshly grated parmesan or Pecorino Romano don’t be afraid to add a TON!
• Salt + Pepper to taste

This pasta dish is so indulgent, yet so easy to make. I personally cook this all the time when I’m feeling too lazy to cook something more involved or if I have no food in the house.

I used an extra egg yolk to garnish my pasta, but it’s not necessary! If you want to do this, make sure you break the yolk and mix it in your pasta as you’re eating it. This gives it just a little bit of extra creaminess!

Spaghetti Carbonara

• 1 pound spaghetti
• 1/2 cup melted butter (1 stick)
• 1/2 cup heavy cream
• 2 egg yolks
• 6 slices prosciutto (chopped)
• 1/2 cup grated parmesan or pecorino cheese
• Salt + pepper (to taste)

1. Using a large pot or dutch oven over medium heat, cook prosciutto until its fat is rendered and the meat is crisp. Set aside.
2. In the same pot, warm melted butter and heavy cream. Remove from the heat and allow to cool slightly.
3. When the butter and cream have cooled somewhat, use a whisk to stir in the 2 egg yolks. (Careful! If the mixture is too warm, the eggs will curdle.)
4. In a large pot, bring water to a boil and cook spaghetti until al dente.
5. Add cooked, well-drained spaghetti to the pot with butter, cream, & egg mixture, and add 1/2 cup grated Parmesan cheese. Toss thoroughly over low heat until the sauce coats every strand.
6. Chop up your prosciutto and toss in with the pasta, reserving a little bit extra for garnish.
7. Season to taste with salt + pepper.

Main Course