2 oz thinly slices prosciutto or Canadian bacon, trimmed of fat and diced (1/2 C)
2 cloves garlic, minced
pinch of crushed red pepper
3 large eggs
3/4 C reduced-sodium chicken broth
3/4 t freshly ground pepper
12 oz whole-wheat spaghetti or linguine
8 oz broccolini (2 1/2 C)
1/3 C freshly grated Parmesan
salt
pepper
Instructions
1. Put a large pot of water on to boil for cook pasta. Also bring
about 1 inch of water to a gentle simmer in the bottom of a double
boiler.
2. Heat oil in a medium nonstick skillet over medium heat. Add
prosciutto and cook, stirring often, until heated through, about 2
minutes. Add garlic and crushed red pepper; cook, stirring, for 30
seconds. Remove from heat.
3. Whisk eggs, broth and pepper in the top of the double boiler to
combine. Set over the simmering water in the bottom of the double
boiler and cook, whisking constantly in a slow, steady, figure-eight
motion, until the sauce steams and thickens enough to coat a metal
spoon, 5-7 minutes The sauce may have a few small curdles.
Remove the top pan from the heat and whisk the sauce rapidly so it
does not continue to curdle.
Meanwhile, cook pasta in the boiling water, stirring often, for 5
minutes. Drop in broccolini and cook until the pasta is tender but
firm, 4-6 minutes more. Drain and place in a large bowl. Add the
egg sauce, the prosciutto mixture and cheese; toss to coat well.
Season with salt, if desired.
Originally Submitted
6/26/2013
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