Everyone craves comfort food in the heart of winter, but as we (hopefully) head into the warmer months it comes time for lighter meals. Next time you find yourself hungry for some pasta, try this Southern Italian take on Spaghetti Carbonara called Pasta di Positano.
How better to eat your way out of the perma-cloud and into the sun? The ingredients are cheap, the preparation is simple, and the end result is just as delicious and satisfying as the original (however your breath might be a tad more garlicky).
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-5
Ingredients:
1 lb thin spaghetti
½ cup olive oil
16-oz. thinly sliced prosciutto (packaged)
5-6 cloves garlic, sliced
½ cup parsley, chopped
2 eggs
1 cup grated pecorino cheese
Salt and pepper
Photo by Regan Fitzgerald
Directions:
1. Prepare the pasta as directed by the box.
2. Meanwhile, dice the prosciutto into small, even cubes.
Photo by Regan Fitzgerald
3. Heat olive oil in a large skillet. Sautee the garlic for 3 minutes over medium heat.
Photo by Regan Fitzgerald
4. Add the prosciutto to the skillet and cook until the prosciutto and garlic begin to brown, approximately 10 minutes. (If burning too soon, lower the heat)
Photo by Regan Fitzgerald
5. Off the heat, add the chopped parsley to the prosciutto garlic sauce.
Photo by Regan Fitzgerald
6. In a separate large bowl, beat the 2 eggs with ½ cup of the grated cheese and a tbsp. of water. Add the piping hot pasta to this mixture (the heat of the pasta will cook the egg, however if the pasta is no longer hot, microwave the dish for 30 seconds).
7. Add the prosciutto and garlic sauce to the pasta with the remaining ½ cup cheese, salt and pepper and mix throughout. Buon appetito!
Photo by Regan Fitzgerald