Awesome things about Colorado:
- It’s not Florida
- Real weather, not temperatures similar to those in hell
- Beaches < Mountains
- Did I mention it’s not Florida?
Awesome things about visiting my grandma:
- Schnauzer kisses
- “Winning” at gin rummy
- Eating. all. the. time.
- Piano culture featuring a fast-fingered italian man
Awesome things about dinner with grandma:
Easy, fast and rich without being too heavy. Carbonara is a great date night or any night dinner! I switched the bacon out for thinner, crisper proscuitto and definitely go out for the best parmesan, it will make all the difference.
Makes: 6-8 Servings
Total time: 30 minutes
1 lb. dry spaghetti
4 eggs, room temperature
1 cup grated parmesan cheese (If you even think about Kraft in a bottle…)
4 oz. thin-sliced proscuitto
1 tablespoon olive oil
1/3 cup diced onion
2 teaspoon. minced garlic
1/4 cup chopped fresh parsley
Salt and black pepper to taste
- Cook pasta in a large pot of boiling water according to package directions. Reserve 1/2 cup pasta water; drain spaghetti.
- Whisk together eggs and parmigiano-reggiano cheese.
- Lay sheets of proscuitto in a large saute pan and cook over medium heat until crisp, about 5-7 minutes. Transfer proscuitto to a paper-towel-lined plate. Tear sheets into bite-size pieces.
- Cook onion and garlic in olive oil over medium heat until beginning to soften, about 2-3 minutes. Add 1/4 cup reserved pasta water and drained spaghetti.
- Toss pasta to coat; cook until the bubbling subsides and water nearly evaporates, 10-15 seconds.
- Off heat, immediately add egg mixture to pasta while stirring quickly until eggs cook and sauce thickens. Add remaining pasta water until sauce reaches desired consistency.
- Stir in parsley and proscuitto; season with salt and pepper.