This traditional sauce from Roma is packed with protein from eggs, prosciutto and cheese. This sauce is all about the timing of the cooking. You should plan to have all of your ingredients prepped and at room temperature before beginning. I like to whisk the eggs, cream, pepper, parsley and parmesan in a large bowl. Then when it’s time to add these ingredients to the hot pasta, it’s all ready to go, and I don’t forget anything!
You can trim the fat from the prosciutto and use half & half in place of cream to cut the calories if you like. But be sure NOT TO SKIMP on the freshly ground black pepper!
Spaghetti alla Carbonara (Spaghetti Charcoal Burner’s Style)
- 5 egg yolks or 3 whole eggs
- 1/4 cup whipping cream
- 1 tablespoon olive oil
- 4 ounces prosciutto or pancetta, in thin strips
- 3 ounces freshly grated Parmesan cheese
- 12-16 ounces thin spaghetti cooked al dente
- 1/4 cup. snipped parsley
LET EGGS AND CREAM STAND UNTIL AT ROOM TEMPERATURE. Heat olive oil in a large skillet, cook prosciutto or pancetta until just browned. Set aside, but keep warm. Beat together eggs and cream, add half of the cheese, salt if desired, and a good sprinkling of black pepper, set aside.
As soon as pasta is cooked, drain and add to prosciutto in skillet, toss quickly, add eggs and cream mixture, parsley, toss again. Continue tossing, watching for the bits of cooked egg clinging to the pasta. If necessary, reheat skillet over low heat to cook. Serve immediately on hot plates, pass with the remaining Parmesan.