I often jot down things I want to make or re-create if I see it while browsing a cookbook or watching the food network. And if you can imagine, it is the never-ending list. Carbonara has been on that list for some time now but I was having trouble deciding which route to go: top pasta with poached egg, or stir in egg yolks to hot pasta. These are the questions that keep me up at night. That and figuring out how to get back to Haiti…
I made the decision to go with the classic route – by stirring the egg yolks into hot pasta. According to wikipedia, “the recipes vary though all agree that cheese, eggs, cured fatty pork and black pepper are basic.” It just so happens that I have all of those ingredients about 360 days a year. Looks like I’ve found a new staple meal!
4 oz. 100% Whole Grain Linguine
2 slices bacon
2 slices prosciutto
1 egg yolk
3 Tbsp half & half
2 Tbsp chicken broth
Cook bacon in frying pan until crispy. Set aside and add prosciutto slices to hot pan. When crispy, remove and set aside with bacon. Rough chop when cool. Cook pasta as directed. Whisk together yolk, half & half and chicken broth and season with lots of pepper. Toss yolk mixture with hot pasta and stir until thickened. Top pasta with bacon, prosciutto and freshly grated pecorino cheese.