Classic Carbonara with Prosciutto
This classic Italian recipe is so incredibly simple - but it's the beauty of it's simplicity and a quick hand working the egg yolk into the hot pasta that procuses the luxurious velvety coating for timeless carbonara.
- 8 oz pasta
- 2 eggs yolks
- 2 tbsp Olive oil
- ¼ tsp Salt
- ½ tsp freshly ground black pepper
- 1 tbsp Girl Carnivore Over Easy Spice Blend
- 14 oz Artichoke hearts drained and rinsed
- 3 oz Prosciutto di San Daniele cut into strips
- 2 oz Grana Padano
Stir in the Egg
Quickly add the egg yolks to the hot pasta and toss to coat.
Add the oil, salt, pepper, and GirlCarnivore Over Easy blend and continue to toss until the pasta is evenly coated and speckled throughout with the spices.
Divide evenly on serving plates.
Grate the fresh Grana Padano directly over each plate.
Garnish with fresh herbs such as basil if desired.
To ensure success at making the carbonara, have all of your ingredients prepped and ready. Known as "mise en place," this will help you quickly work through each step without pause.
If you do not stir the egg yolk in while the pasta is piping hot, you will not achieve the creamy texture you desire. It is the heat of the pasta that creates the smooth layer from the yolk, coating the pasta.
Store leftovers in an airtight container for up to 3 days.
Reheat in small portions with a sprinkle of water in small bursts in the microwave.
This recipe uses GirlCarnivore Over Easy Egg and Everything Blend, however, a standard Italian Spice blend works as a substitute.
Serving: 1g | Calories: 565kcal | Carbohydrates: 51g | Protein: 18g | Fat: 31g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 899mg | Potassium: 241mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1305IU | Vitamin C: 21mg | Calcium: 273mg | Iron: 3mg