Italian comfort food at its best, with a garlicky twist. See the original post with Italian travel tale at woodfiredkitchen.com.
Oh, and if you're using really good olive oil, the kind with a peppery finish, make the recipe the way I do. If not, go ahead and give it a little boost of black pepper before serving. Enjoy!
- 2 eggs at room temperature
- 10 cloves garlic
- 2 ounces good olive oil, divided
- 8 ounces prosciutto, cut into Â¼â strips
- 6 ounces pecorino romano cheese, grated just before adding
- 1 pound spaghetti noodles
- Ample water for boiling noodles
- Roast the Garlic: Preheat oven to 350Âº. Peel 10 cloves of garlic, cut into almond-sized pieces and roast in sealed foil with a tablespoon of olive oil for 12 minutes. Set aside.
- Cook the pasta: Bring water to boil in a large pot. Add the pasta and time for 1 minute less than the cooking instructions.
- Put a 12â skillet over medium heat and add 5 tablespoons olive oil. When there is 5 minutes left on the pasta, add the prosciutto. When there is 2 minutes left on the pasta, add the garlic. Lower the heat if necessary.
- Put 4 bowls into the oven to heat. Whisk the two eggs vigorously and set aside.
- Remove pasta when slightly undercooked, and drain in a colander. Bring the prosciutto and garlic back up to medium heat and toss in the pasta, primping it as you would a stir-fry. Cook for a minute or two.
- Remove the bowls from the oven and set to one side. Add the noodles, dividing them and the toppings into four portions, and put some of the egg directly over each portion, stirring slightly. When the egg has set (30 seconds or less), top generously with pecorino romano cheese. Toss lightly.
- Optional: grind on some black pepper (see note in summary).
|Amount Per Serving||%DV|
|Serving Size 192g|
|Recipe makes 4 servings|
|Calories from Fat 178||28%|
|Total Fat 20.1g||25%|
|Saturated Fat 3.65g||15%|
|Trans Fat 0.0g|
|Total Carbs 87.0g||23%|
|Dietary Fiber 3.8g||13%|