First courses
By:
Alessandro Peluso
Spaghetti carbonara with Prosciutto Cotto Gran Biscotto Rovagnati
Time:
Difficulty:
20 min
INGREDIENTS
(4 people)
1 lb dry organic durum wheat spaghetti
2 Tbsp extra-virgin olive oil½ lb Prosciutto Cotto Gran Biscotto Rovagnati, cubed or sliced into small strips
2 large eggs (one whole and one yolk)
1 cup freshly grated Pecorino Romano Fulvi, plus more for serving
Freshly ground black pepper
1 lb dry organic durum wheat spaghetti
2 Tbsp extra-virgin olive oil½ lb Prosciutto Cotto Gran Biscotto Rovagnati, cubed or sliced into small strips
2 large eggs (one whole and one yolk)
1 cup freshly grated Pecorino Romano Fulvi, plus more for serving
Freshly ground black pepper
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook 8-10 minutes or until tender yet firm (as they say in Italian “al dente”).
Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the Prosciutto Cotto Gran Biscotto Rovagnati and sauté for about 3 minutes, until the Prosciutto Cotto Gran Biscotto Rovagnati is crispy.
Add the hot, drained spaghetti to the pan and toss for 2 minutes. Beat the eggs and pecorino together in a mixing bowl, stirring well to prevent lumps.
Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (to prevent this from happening, this step takes place off the heat).
Thin out the sauce with a bit of the reserved pasta water, until it reaches a creamy consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt.
Mound the spaghetti carbonara into warm serving bowls and add more cheese to finish
Bring a large pot of salted water to a boil, add the pasta and cook 8-10 minutes or until tender yet firm (as they say in Italian “al dente”).
Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the Prosciutto Cotto Gran Biscotto Rovagnati and sauté for about 3 minutes, until the Prosciutto Cotto Gran Biscotto Rovagnati is crispy.
Add the hot, drained spaghetti to the pan and toss for 2 minutes. Beat the eggs and pecorino together in a mixing bowl, stirring well to prevent lumps.
Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (to prevent this from happening, this step takes place off the heat).
Thin out the sauce with a bit of the reserved pasta water, until it reaches a creamy consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt.
Mound the spaghetti carbonara into warm serving bowls and add more cheese to finish
INGREDIENTS
(4 people)
1 lb dry organic durum wheat spaghetti
2 Tbsp extra-virgin olive oil½ lb Prosciutto Cotto Gran Biscotto Rovagnati, cubed or sliced into small strips
2 large eggs (one whole and one yolk)
1 cup freshly grated Pecorino Romano Fulvi, plus more for serving
Freshly ground black pepper
1 lb dry organic durum wheat spaghetti
2 Tbsp extra-virgin olive oil½ lb Prosciutto Cotto Gran Biscotto Rovagnati, cubed or sliced into small strips
2 large eggs (one whole and one yolk)
1 cup freshly grated Pecorino Romano Fulvi, plus more for serving
Freshly ground black pepper