I always see this dish in restaurants but I never ordered it before. The recipe that I found asked for pancetta but I used prosciutto – Whole Foods was out of pancetta! How is that possible?!
- ½ lb spaghetti
- ½ lb prosciutto (sliced 0.25-inch thick), cut into lardons
- 4 large eggs
- 1 TBS garlic, minced
- 1 cup Pecorino Romano cheese, freshly grated
- 2 TBS EVOO
- 2 TBS fresh flat leaf parsley, chopped
- Freshly ground black pepper
- Freshly grated Parmigiano Reggiano
In a very large skillet, saute the prosciutto lardons in the olive oil over medium heat until it has rendered much of its fat. Just before the prosciutto is done, add the minced garlic to the pan and allow to cook until the garlic is golden brown.
Set the pan aside to cool – allowing the pan to cool some at this point is important, because if the pan is too hot when you add the eggs later, they will immediately scramble, and not gently cook into the creamy sauce that is your ultimate goal. Grate the Pecorino Romano cheese and set aside.
Break the eggs into a medium sized bowl and whisk them till smooth. Add the Pecorino Romano cheese to the eggs and keep handy.
Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook pasta until al dente, and as soon as it is done, quickly strain it and toss it into the skillet with the prosciutto, reserving a cup of the pasta cooking water to thin your sauce later if needed.
Add the cheese and egg mixture to the pasta along with the parsley, and toss to coat. The heat from the pasta will gently cook the eggs, and melt the cheese into a luxuriously rich and smooth sauce. If the sauce is too thick for your liking, add some of the reserved pasta cooking water to loosen it. To serve, top liberally with freshly ground black pepper, and sprinkle with some freshly grated Parmigiano Reggiano.
*Adapted from Oui, Chef.