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Roasted Garlic Carbonara

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Mary Ann Addis

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Carbonara is a staple pasta dish. Using minimal ingredients: parmesan, eggs, and bacon, I thought it would be interesting to jazz this dish up a bit. In lieu of bacon, salty prosciutto is used instead but transformed into a crumble on top. The roasted garlic flavor completely transforms the carbonara. For an easy, yet decadent meal, this is the one! Enjoy!

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Roasted Garlic Carbonara

Taking the ordinary Carbonara to a whole new level with roasted elements and crunchy toppings. Splurge on the ingredients makes a huge difference.
0 from 0 votes
Active Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Italian

Equipment

  • large pot
  • baking sheet
  • blender

Ingredients
  

  • 2 teaspoon kosher salt, plus more for taste
  • 1 pound spaghetti or bucatini
  • 4-6 slices proscuitto
  • 1 cup cubbed day old bread
  • 2 shallots
  • 2 garlic cloves
  • 4 large egg yolks
  • ½ cup Parmesan cheese, plus more for serving
  • ¼ cup Pecorino cheese, optional
  • 2 tablespoon olive oil
  • ½ teaspoon freshly cracked black pepper, plus more for serving

Instructions
 

  • Preheat oven to 400°, and on a baking sheet add the cubed bread, garlic cloves, peeled shallots, and drizzle olive oil. Layer the slices of proscuitto on top, and bake until golden brown, around 6 to 8 minutes.
  • In a large pot, fill with water 2 inches from the top. Place over high heat and let it come to a boil. Add 2 teaspoon of salt. Cook the pasta until al dente. Scoop about 1 cup of pasta water before draining the pasta in a colander.
  • In a small bow, whisk together the egg yolks, Parmessan, Pecorino (optional), and black pepper. Since the mixture will be thick, whisk in about ¼ cup of the reserved pasta water to make the mixture pourable.
  • Place the roasted garlic cloves and shallots onto a cutting board, and dice easily with a knife.
  • Place the toasted bread cubes along with the crunchy proscuitto into a blender, and pulse 3 to 4 times until it resembles breadcrumbs.
  • Return the pasta to the large pot and stir in the roasted garlic and shallots. Pour in the egg yolk-Parmesan mixture and stir vigorously. Gradually add about ¼ cup of the reserved pasta water and continue to stir to coat the pasta. Check for seasoning.
  • Sprinkle the proscuitto-bread crumbs on top, along with a little more of Parmesan cheese and pepper and some fresh basil leaves.

Notes

The bread topping is completely optional, but it adds a surprising and yummy texture to the dish! 
Keyword croutons, eggs, parmigiano-reggiano, pasta, proscuitto
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I'm MAry Ann Addis

A Texas native born with strong Colombian and Lebanese roots trying to savor life to the fullest!  

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