Carbonara Al Franco

Name: Carbonara Al Franco
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 2 tablespoons olive oil; 1/2 cup prosciutto, finely diced; 1 cup mushroom, sliced; 1 teaspoon garlic, minced; 1/4 cup black olives, chopped; 1/3 cup white wine; 1/3 cup chicken broth; 1 tablespoon parsley, chopped; 1 egg; 6 tablespoons parmesan cheese, grated; 1/2 lb cooked spaghetti

Submitted by Dienia B.

"From LA Times."

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photo by ncmysteryshopper

Ready In:: 45mins
Ingredients:: 11
Serves:: 2

ingredients

2 tablespoons olive oil
¹⁄₂ cup prosciutto, finely diced
1 cup mushroom, sliced
1 teaspoon garlic, minced
¹⁄₄ cup black olives, chopped
¹⁄₃ cup white wine
¹⁄₃ cup chicken broth
1 tablespoon parsley, chopped
1 egg
6 tablespoons parmesan cheese, grated
¹⁄₂ lb cooked spaghetti

directions

Heat the oil in skillet.
Add prosciutto, mushrooms, garlic and olives.
Sauté until mushrooms are tender.
Add the wine and chicken broth and bring to a boil.
Simmer over high heat until liquid is reduced by half.
Add parsley.
Break egg into mushroom mixture and stir until egg is cooked.
Add Parmesan cheese and mix well.
Add cooked spaghetti and toss.

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Reviews

Every bit as scrumptious as it looks! I’ve been really looking forward to making this ever since ncmysteryshopper posted her wonderfully enticing photograph. We enjoyed this for today’s brunch with Lori’s Savory Sweet Potatoes Recipe #163200. I added an onion (minced), doubled the garlic, the olives and the mushrooms: just love those ingredients. I was thinking of following ncmysteryshopper’s suggestion of reducing the amount of liquid but decided I had enough extra filling to make that unnecessary. I then combined 6 eggs with the parmesan, a teaspoon of dried thyme and the spaghetti before adding them to the pan, and after they had cooked on the stove top, I sprinkled a handful of a tasty cheese on top, then followed ncmysteryshopper’s suggestion of transferring the pan to the oven (for about five minutes) to ensure that it was fully cooked. This made generous servings for four, but three of us finished it all – without any difficulty! This is a wonderfully versatile recipe. I’m sure I’ll have fun making it quite differently each time I make it. Thanks Dienia!

bluemoon downunder
Lovely pasta dish. I like the addition of black olives and mushrooms to the sauce. Great comfort food!

KelBel
Wonderful recipe for left over noodles! This was so easy...but I deviated because I did not print out the recipe and just wrote down the ingredients so I actually followed it to step 5 and then mixed everything together in a bowl and put in pan (THEN I came to computer and read step 6 LOL) but, it came out perfect!!! I added 4 more eggs to the recipe and only used half the broth. I also mixed in a bunch of leftover mozzarella because I needed to use it up. I dumped it into the pan and cooked it until the bottom was done... As the top was not done (because I stuffed so much stuff in the pan) I put it in the oven until the top was cooked. This was wonderful! Thank you so much dienia!

ncmysteryshopper
This is very good! We loved the flavor and I also added some cheese on the top. This was simple to make and a great comforting dish. Thanks for sharing.

CookingONTheSide
We loved this. A very simple dish. I also added mozzarella at the end. The flavors blended well. I can't figure out why mine looked nothing like the pictures though. We were expecting more or a baked crusty spaghetti pie type thing. No one was disappointed though and I will be making again.

CasseroleNightMom