Spaghetti Carbonara With Parslied Proscuitto Breadcrumbs

"Amped-up version of the carbonara I had while living in Italy."
 
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Ready In:
50mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat oven to 375 degrees. Place prosciutto and country bread on a baking sheet. Bake until the prosciutto is crispy and bread is browned and dry, 7 to 10 minutes. If one is done before the other, remove from sheet and place on a paper-towel lined plate. Let cool, then pulse with 2 tablespoons parsley in food processor until finely ground. Discard any pieces of bread that did not grind down. Set aside.
  • Put water on to boil for the pasta; don't forget to liberally salt it.
  • In a large non-stick saute pan over medium heat, saute the pancetta/guanciale in olive oil until most of the fat is rendered and it's just a bit crisp on the outside. Add garlic and cook until golden brown, 1-2 minutes. Set the pan aside to cool - the eggs will overcook if you don't allow it to rest for 2-3 minutes.
  • Crack eggs into a large bowl and whisk with Romano cheese.
  • Cook the pasta to the box instructions for “al dente”, strain and toss into the skillet with the pancetta/guanciale. Reserve a cup of the pasta cooking water to thin your sauce later if needed.
  • Add eggs to the pasta along with remaining parsley, and toss to coat - the heat from the pasta will cook the eggs, and cheese into beautiful, creamy sauce. If the sauce is too thick for you, add a bit of the reserved pasta cooking water. Salt and liberally pepper the pasta to taste. Place pasta in bowl used to beat eggs and toss one more time before serving - this is key for extra silky sauce!
  • To serve, top with the proscuitto breadcrumbs and freshly grated parmesan.

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RECIPE SUBMITTED BY

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"
 
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