Pasta Carbonara

Hot Pasta + Diced Prosciutto+ Raw Eggs + Parmigiano Reggiano + Black Pepper = DELICIOUS!

Honestly, there are few things on the planet more enticing than a freshly made plate of Pasta Carbonara. To make the fantastic pasta, one starts with diced Prosciutto in a saute pan and cooks it until it begins to pop. Deglaze with white wine and cook until the wine is fully reduced and the only liquid in the pan is the fat from the Prosciutto. In a separate bowl, combine raw eggs, shredded Parmigiano Reggiano, Black Pepper, and a tiny splash of cream. (season INTENSELY with the black pepper) Once the pasta is 90% cooked, transfer it to a large bowl and add the hot Prosciutto directly from the saute pan. Finally, stream in the egg mixture while stirring vigorously and serve immediately.

Sounds crazy eh?? Well, take my word for it, it's one of Italy's best pastas!!!

And now... the PICS!