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Crispy Proscuitto Carbonara

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Servings 2 servings

Equipment

  • 2 oven-proof pasta dishes
  • frying pan
  • tongs

Ingredients
  

  • 1/2 pound bucatini pasta reserve water from cooking pasta and keep warm
  • 4 tablespoons Olivelle Sweet Butter Infused Olive Oil
  • 2 large garlic cloves, minced
  • 1 shallot, chopped
  • 3 ounces sliced prosciutto, chopped into small pieces
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons lemon juice
  • 1/4 cup + 2 tablespoons warm pasta water
  • 2 eggs
  • 2 cups finely grated parmesan cheese
  • 1/2 cup warm pasta water
  • finely chopped parsley for garnish

Instructions
 

  • Cook bucatini pasta in boiling salted water for 12 minutes. Reserve cooking water when you drain the pasta.
  • Place oven-proof pasta dishes in a very low oven to warm while preparing pasta.
  • Place sweet butter infused olive oil in a large frying pan. Heat over medium low heat.
  • Add garlic to hot oil and cook, stirring, until garlic is beginning to turn very light brown. Add shallots. Stir and cook until shallots are opaque.
  • Add prosciutto and stir. Cook until the prosciutto is crispy, about 3 to 5 minutes.
  • Add salt, pepper and lemon juice. Stir.
  • Add pasta to the frying pan with 1/4 cup warm pasta water. Use tongs to toss the pasta with the garlic, shallots and prosciutto.
  • Break two eggs into a bowl. Whisk with a fork. Add 2 tablespoons warm pasta water. Stir briskly. Add parmesan cheese and stir.
  • Add egg and parmesan mixture to the pasta in frying pan. Add 1/2 cup warm pasta water. Toss with tongs to coat the pasta with the prosciutto and parmesan cheese mixture.
  • Serve immediately in warmed pasta bowls, garnished with finely chopped parsley.