Linguini Carbonara and a New Face Lift

No, I didn’t get a face lift silly…my Page did! This has been a “jump in and learn as you go” kinda thing for me, so I thought a little “face lift” would be bright and fun. What’d ya think? I must say, I am pretty proud of myself that I figured all this out on my own. If you asked me what a blog was 6 months ago, I would have
 crossed my eyes and ran back to the rock I crawled out of!
This was the first time I have had Carbonara in about 3 years, since the Hubby and I licked our lips in amazement, while enjoying this indulgence in Rome. Funny enough, because we enjoyed this dish in the Jewish Ghetto of Rome, which is ironic because Carbonara is anything BUT Kosher.
The inspiration came from a gorgeous Italian cookbook I received for my birthday recently, which instantly brought me back to the little trattoria in Rome. (Thank you Wolford Girls!) And after You Tubing Anne Burrell…we were set!
The simplest of ingredients creates this sinfully delicious treat. Salty and pungent freshly grated Parmesan whisked vigorously with free-range eggs (I always say, “eat eggs from happy chickens”) thickens together to form the bulk of the sauce. Prosciutto for depth and flavor and a little more saltiness…and what the heck…it’s pork!
1/2 lb fresh linguini
4 eggs
3oz Prosciutto, chopped (or you can use Pancetta)
1/2 c Parmesan, freshly grated
1-2 garlic cloves, chopped
Olive oil, for drizzling
Fresh parsley, for garnish
Salt and pepper for seasoning (more black pepper than salt, since your other ingredients are salty)
1) Start to get your pasta water boiling since this is a pretty quick dish and everything happens at about the same time.
*You want the pasta done at about the same time as the prosciutto.
2) In a bowl, whisk together the eggs, Parmesan cheese, salt and pepper until well mixed. Set aside.
3) In another skillet, coat with a small drizzle of olive oil and begin to cook the prosciutto on about medium heat. You want to start in a cold pan so you can render its fat.
4) Once the pork begins to brown, add the garlic and cook for 2-3 minutes until caramelized, but don’t burn. Turn the skillet on very low.
5) When the pasta is done, don’t drain! Using a ladle or tongs, take the pasta directly from its water and put it in the skillet so its able to coat all the pork fat. Don’t discard pasta water, you may need it.
6) Now take your whisked egg mixture and add it to the skillet with the pasta and with your tongs, stir and and mix quickly. You want all the noodles to coat the sauce and thicken up. The heat should be low-off so the eggs don’t scramble.
*If it’s too thick, add a ladle more of starchy pasta water.
7) Top with freshly grated Parmesan and parsley.

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