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Add a photoCarbonara, the Coal Miner's pasta. Can be made with eggs for a sticky frittata style or without eggs for a creamy thick style. Mine has the best of both worlds.
Oooh That Sauce!
Prociutto is more salty than pancetta and less greasy than authentic Hog Maws but any good tasty ham can be used.
If you love it... Do it!
I like mine with a skewer of grilled scallops too.
Ingredients
- 1/4 C. Butter
- 2 T. Flour
- 2 C. Milk
- 2 Egg Yolks
- 1/8 tsp. Sea Salt... To taste
- 1/8 tsp. Fresh Ground Black Pepper
- 1 pinch Nutmeg (optional)
- 1 pinch Cayenne (optional)
- 1 lb. Thin shaved Country Ham or Prociutto cut into strips
- 1/4 C. Ricotta Cheese
- 1/2 C. Marinated Sundried Tomato pieces
- 1/2 C. Chopped Italian Flat Leaf Parsley
- 4 Lemon Wedges
- 1/4 Cup Pecorino Romano Cheese
- 4 Servings cooked Spaghetti or Fettuccine pasta
Directions
- Heat a large skillet on medium power and melt the Butter.
- Whisk in the Flour until smooth.
- Push the roux to the side of the pan and add the Ham to the middle.
- Warm the Ham for 1 minute.
- Pour on the Milk and whisk quickly.
- Allow the sauce to thicken into a Bescamiele sauce.
- Add Seasonings.
- Remove from heat.
- In a measuring cup combine 1/2 Cup of the warm Bescamiele with the 2 egg yolks and whisk thoroughly then return it to the pan to incorporate.
- Reheat the sauce to a simmer for 2 minutes... until thick.
- Add Ricotta Cheese.
- Add the cooked Pasta to the sauce and mix.
- Wind servings of Pasta and plate them.
- Distribute remaining sauce and grilled seafood if desired.
- Garnish with marinated sundried Tomatoes, Pecorino, Parsley, and lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 218 | 59% |
| Total Fat 24.53g | 31% |
| Saturated Fat 12.76g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 1596mg | 67% |
| Potassium 590mg | 17% |
| Total Carbs 11.35g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.31g | 5% |
| Protein 26.27g | 42% |
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Comments
February 23, 2012This seems really good Bobby! I've saved this in my Try Soon folder and I'll let you know how it was.
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