So this carbonar recipe is basically my go-to once a week type pasta. It is seriously the easiest thing to make in the world, and usually I have all the ingredients on hand. This recipe hits all my sweet spots: easy, fast, cheap, and darn-delicious! I could honestly eat it every single day and be happy.
This cookbook was given to me by my best friend, Marina, whom you’ve briefly met, for obvious exciting reasons that you probably already know from my Instagram feed (hint: I’M ENGAGED!). She’s the greatest friend ever and I’m so happy I have her in my life I’ll go more into wedding and engagement stuff later (hopefully not ad nauseum) but for now I’ll just cut to the carbonara…
Pasta Carbonara: Adapted (barely) from Williams-Sonoma Bride & Groom Cookbook
- 2 oz. Prosciutto cubes (you could also use pancetta—they sell these packages of prosciutto and pancetta in the same place as the packaged cheese aka heaven on earth)
- 2 eggs
- salt and pepper (about ¼ tsp. of each)
- ¼ tsp. nutmeg (honestly I never measure this, I just grab a full pinch from the container)
- ½ box of thin spaghetti, spaghetti, or angel hair (I prefer Barilla Plus whole wheat)
- Freshly grated parmesan to garnish
- In a sauté pan over medium heat, begin browning the prosciutto.
- Put a pot of water on to boil.
- Meanwhile, crack the eggs and put them in a small dish.
- Use a fork, and whip them until incorporated.
- Add salt, pepper and nutmeg, then stir again with the fork to incorporate.
- When water is boiling, add the pasta, then immediately turn down the burner on the prosciutto to low/low-medium (I usually start it on 6/10 then move it down to 2). Cook pasta according to instructions on packaging. Before draining, reserve ½ cup of the pasta cooking water.
- Add the drained pasta (do not rinse) to the pan with the prosciutto (which should be on low at this point) (if you used bacon, I would recommend draining the grease before adding the pasta)
- Using pasta tongs, mix with prosciutto until the prosciutto is mixed into the pasta and the pasta is not simply sitting on top of the prosciutto. Then pour in the eggs while stirring vigorously with the pasta tongs. I then like to pour the pasta water into the same bowl as the eggs to get any leftover eggs, then add it to the pasta and stir vigorously again (this will thicken the sauce a bit)
- Stir until everything is evenly incorporated and the pasta is completely coated in the egg/pasta water sauce. Top each serving with a generous portion of freshly grated parmesan.