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!
Roasted Garlic Carbonara
- large pot
- baking sheet
- 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
- 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.