Spaghetti Carbonara |
| Name: |
Nathalie Spanu |
| Base: |
Ft. Eustis |
| Recipe: |
1/2 pound spaghetti (not cooked)
2 eggs
1 1/2 cups chopped prosciutto di parma or bacon not to fat
1 teaspoon olive oil
1/2 teaspoon nutmeg
Salt
Pepper
Parmesan cheese
Cook spaghetti al dente.
Heat the oil in a medium skillet over medium heat, add prosciutto/bacon. Cook stirring frequently until prosciutto/bacon is browned. Remove from heat.
Put eggs in a bowl and beat them with a fork. Season the eggs as desired with nutmeg and pepper.
Drain cooked pasta, put the pasta back in the pot and top it with the prosciutto/bacon and the eggs. DO NOT PUT BACK ON STOVE because the eggs are not supposed to fry. Mix thoroughly. After adding the prosciutto/bacon and eggs, add parmesan cheese as desired, season with salt (usually prosciutto is salted).
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