She keeps hinting at “that delicious carbonara you made last time,” so tonight I’m whipping up her favorite, the Carbonara Prosciutto Crudo. This creamy, dreamy dish is ready in under 30’ and is sure to put a smile on her face (and maybe yours too)

See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

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Carbonara Prosciutto Crudo

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Main Course

Cuisine: Italian

Servings: 5 People

Ingredients

• 500 g Spaghetti Pasta
• 6 Egg Yolks , 2 of them with the white
• 150 g Prosciutto Crudo , cut into strips
• 1 Small Onion , finely chopped
• 50 g Butter , unsalted
• 125 g Parmesan Cheese , plus more for serving, grated
• 2 tbsp Fresh Parsley , chopped
• 4 Litres Water
• 1 tsp Fine Sea Salt
• ½ tsp freshly ground Black Pepper

Instructions

• In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1½’. Reserve 1 cup of cooking water.
• In the meantime, in a large and deep pan over medium heat we add the olive oil and toss in onions along with a splash of water. Cook for about 3’ and add the prosciutto and fry for about 5’. Season with the salt and pepper and remove from the heat. Keep aside in the pan.
• While cooking the prosciutto, take a medium bowl and lightly beat the eggs along with grated parmesan to create a smooth cream.
• Strain the pasta and return to the pan with the prosciutto, which is set on very low fire and cook for another a minute. Remove from fire, add ½ cup of the reserved pasta water and toss to cool a bit, while stirring add the eggs/cheese mixture, stirring for further 30’’ so as the pasta absorbs the sauce. Add more from the reserved water if required.
• Serve in individual plates, sprinkle some of the parsley, add some more grated parmesan and a crack of freshly cracked black pepper.